Meatball Spaghetti Squash

Serving Size: 4

"Spaghetti" and meatballs in served in these fun squash boats for a great alternative to pasta.

Recipe by: KaiaFit

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time45

Recipe Serving Size4

Cooking Tools Required

Baking sheet, Cutting board, Forks, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, small spoon, Top Stove

Ingredients

1 pound 90% lean ground beef
1 yellow onion small, finely diced
1 clove garlic minced
1 teaspoon dried basil
1 teaspoon dry thyme
1/4 teaspoon sea salt
2 spaghetti squash medium, halved lengthwise, seeds removed
1/2 cup canned tomato sauce

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce.

Notes

Leftovers
Refrigerate in an airtight container for up to three days.

More Flavor
Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, bread crumbs, and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.

Additional Toppings
Fresh basil, parmesan, or nutritional yeast.

Save Time
Use store-bought frozen meatballs instead.

Make it Vegan
Use veggie meatballs or falafels instead.

Reheating Instructions

Heat in 350 degree oven for 20 minutes or until heated through.

Nutrition