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

by 3  people


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Servings: 4
Prep Time: 25 mins
Total Time: 55 mins  (not including time for meatballs)
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Ingredients
  • 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

Directions
1.
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.
2.
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.
3.
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.
4.
On a serving platter, mound squash, top with meatballs and sauce, then sprinkle with parsley and cheese.
Mini Meatballs
1.
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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