Stuffed Spaghetti Squash

• 1 large spaghetti squash
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 2 c. cooked rice
• 1 tsp. cumin
• 8 oz. grated Cheddar cheese
• 1 can cream of mushroom soup
• 1 1/2 lb. lean ground meat
• 2 ribs celery, chopped
• 2 cloves garlic, chopped
• 2 Tbsp. Tony's seasoning
• 2 Tbsp. sugar
• 1/2 c. bread crumbs
• Parmesan cheese

1. Brown ground meat and well chopped seasonings.
2. Cut squash in half lengthwise and scoop out seeds; place squash cut side down in a large covered saucepan with 1 quart water.
3. Boil for about 30 minutes.
4. When cool enough to handle, scoop out inside, being careful not to mash pulp.
5. Mix pulp with meat seasoning, rice, cheese and soup.
6. Fill squash shells with stuffing.
7. Sprinkle bread crumbs and Parmesan cheese on top and bake at 375u0b0 for 45 minutes.

onion, bell pepper, rice, cumin, cheddar cheese, cream of mushroom soup, lean ground meat, celery, garlic, sugar, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304397 (may not work)