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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Feb. 11, 2013
This recipe is wonderful! I do agree with other reviewers who have said that it is a bit bland as it is, but that also gives lots of opportunity for tweaking and flavour changing based on preferences/mood. Here are my suggestions for changes: - I tried using a bag of mixed frozen veggies (onion, tomato, zucchini, green/red pepper, and eggplant), and it turned out great. I just made sure to cook down some of the liquid before adding to the casserole. The combo of squash with eggplant and zucchini was a bit unusual, but I liked it. - A good dose of salt is absolutely recommended unless using sausage. There's really no other salt coming from the ingredients except cheese, so I'd suggest being pretty liberal since it's for a fairly large volume of ingredients. - Lots of chopped garlic...I added probably almost 2 tbsp and didn't even notice it - Chili powder and siracha add great flavour; I'm not a heat freak by any means, and I found myself adding even more after the fact
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