Stuffed Baked Spaghetti Squash
Position rack in centre of oven, then preheat to 400°F. Line a baking sheet with parchment.
Cut stem off squash, then slice in half lengthwise. Scoop out seeds until halves are hollow, creating a bowl shape. Brush oil on cut rims and place cut-side down on prepared sheet. Roast until squash is fork-tender, about 45 minutes.
Meanwhile, heat a large pot over medium-high. Add beef. Cook until browned, about 5 to 8 minutes. Reduce heat to medium. Add onion, garlic, chili powder, salt and pepper. Cook, stirring occasionally, 2 minutes.
Add mushrooms, lentils and tomatoes. Cook, stirring occasionally, 5 minutes. Set aside.
When squash is finished roasting, turn on broiler. Flip squash over. Shred squash into long strands with a fork, leaving 1/4-in. border around edge. Transfer shredded squash to pot with beef mixture. Spoon beef mixture into squash bowls, then sprinkle with cheese and chives. Broil until cheese melts, about 2 to 3 minutes.
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Last updated: March 5th, 2021
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