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
SERVINGS
4
PREP TIME
25 mins
TOTAL TIME
55 mins  (not including time for meatballs)
Ingredients
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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

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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