Spaghetti Squash and Meatballs

Spaghetti Squash & Meatballs

Spaghetti Squash has become very popular in the past few years. It’s been used to replace pasta or noodles in many dishes. In my opinion, it’s not a replacement. If you go into eating spaghetti squash thinking you are getting spaghetti, you will be disappointed. BUT if you go in just thinking you are going to have a veggie dish, then you will enjoy your dish.

Why do they call it spaghetti squash? Once it’s been cooked or roasted, you can spoon the meat of the squash out and it resembles noodles.

Spaghetti squash itself is very healthy, it’s not particularly high in any one vitamin or mineral but it does possess a wide array of them. Also it’s very low in calories, so if you are on a low calorie diet kick this is a suitable replacement for them.

What I like to do is pair spaghetti squash with a sauce and then bake it in the oven. It makes for a great meal or a lunch all week.

What I did here was make the classic spaghetti dinner, by using a freezer sauce. This was so good and I make it all the time.

Recipe

Ingredients

1 Spaghetti Squash

4 Cups of Pasta Sauce with Meatballs

2 Tbsp. Butter

1 Cup of Parmesan Cheese

Method

Cut the spaghetti squash lengthwise in half and bake in the oven on a baking sheet until the skin is soft, about 45 minutes, at about 350F. Once the squash is cooked, scoop out the meat with a spoon into a large baking dish. Add your pasta sauce and meatballs onto the squash.

If the sauce is still frozen, don’t worry about it. It’s not a big deal.

Add your cheese and butter, then bake in the oven for another 30 to 45 minutes at 350F.

Once it’s cooked, I suggest using a turkey baster to suck out some of the excess liquid that comes from the sauce.

Enjoy!