- 2–4 small spaghetti squash (depending on the size of your box), halved and seeded
- 1 pound ground beef (optional)
- 1/4 cup finely diced onion
- 1 clove of garlic, minced
- 1 tsp mixed dried herbs like oregano, rosemary, sage, or thyme
- 1/4 tsp salt and 1/4 tsp pepper
- 2 diced tomatoes
- 1/4 cup crumbled purple haze cheese
- Olive oil
- Preheat oven to 375 degrees F.
- Place squash on an oiled baking sheet and add about 1/4 cup of water. Cover with foil, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork. Remove pulp from skins, taking care to keep skins intact. Leave skins on tray, dumping out any water that may remain on the tray.
- Reduce oven temperature to 350 degrees F.
- If you want a vegetarian dish, skip the ground beef. If you’re including the beef- cook it in a skillet over medium heat until evenly brown. Drain and set aside.
- In a small pan, heat the olive oil and saute the onion with the dried herbs for 4 minutes. Continue Add the garlic just before turning off the heat.
- Mix the shredded squash, tomatoes, and (if you’re using it) the cooked beef into the skillet, and season with salt and pepper. Cook and stir until heated through. Remove skillet from heat, and pile mixture into reserved squash shells (or see super spooky tip below). If you have extra mix you can reserve it for another meal.
- Top the stuffed squash with cheese, and bake until hot all the way through, about 20 minutes.
- Not Included in Large Kitchen Box: Dried Herbs (oregano, rosemary, sage or thyme), Salt, Pepper, Olive Oil
- Super Spooky Chef Tip: Cut the top off of some of your red bell peppers and/or a mini pumpkin, and scoop out any seeds or fibers from the top. Carve jack-o-lantern faces in the vegetables, and stuff the spaghetti squash into the jack-o-lantern veggies. Then bake as directed.
- Serving Size: 2