Spaghetti Squash and Meatballs

Trying to cut carbs? Use spaghetti squash instead of pasta to go with meatballs and sauce as this recipe does.

Spaghetti Squash and Meatballs
25 mins
55 mins  (not including time for meatballs)
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  • 1 3 1/2- 4 pound spaghetti squash
  • 2 tablespoons olive oil
  • 1/2 recipe Mini Meatballs
  • 3 1/2 cups purchased marinara sauce
  • 1 garlic clove, sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup (2 ounces) shredded Parmigiano-Reggiano
Mini Meatballs
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 medium onion, minced (1 cup)
  • 1/2 red sweet pepper, minced (1/2 cup)
  • 1/4 cup milk
  • 3 tablespoons plain dry bread crumbs
  • 1 large egg
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds, crushed
  • 1/4 teaspoon fresh ground black pepper

Microwave whole squash on High 5 minutes to soften. When just cool enough to handle, cut lengthwise in half and scoop out seeds. Place, cut side down, in a shallow microwave-safe dish and microwave on High until flesh is completely softened, about 8 to 10 minutes. Let stand until cool enough to handle, about 15 minutes. Using a fork, pull squash from skin in long strands; set aside.
While squash is cooling, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a saucepan and add sauce (reserve skillet); cook over medium-low heat until heated through, about 2 minutes.
Wipe skillet clean, add remaining 1 tablespoon oil and heat over medium heat. Add garlic and cook 1 minute. Toss in squash and saute 2 minutes; salt and pepper to taste.
On a serving platter, mound squash, top with meatballs and sauce, then sprinkle with parsley and cheese.
Mini Meatballs
In a large bowl, using hands, mix together all ingredients until combined well. Using 1 tablespoon mixture for each, roll into balls. (Can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.)

nutrition information

Per Serving: cal. (kcal) 620, Fat, total (g) 41, chol. (mg) 117, sat. fat (g) 13, carb. (g) 39, fiber (g) 5, pro. (g) 30, sodium (mg) 1205, Percent Daily Values are based on a 2,000 calorie diet
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