Spaghetti Squash With Meatballs
If you’re in the mood for a cozy comfort dinner that still feels a little lighter than the usual, this spaghetti squash with meatballs might just be your new go-to. Roasted spaghetti squash strands make a tender, slightly sweet base for juicy, flavorful meatballs simmered in a rich tomato sauce. It’s warm, satisfying, and comes together with surprising ease.
Servings: 6 people
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash
- 2 tablespoons water
For the Meatballs
- 1 pound grass-fed ground beef
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ cup white onion chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 large cloves garlic minced
- 2 + 1 tablespoons olive oil
- 4 cups tomato sauce
Instructions
- First, halve squash lengthwise and scoop out the seeds.
- In a microwave-safe large dish, place facedown the squash and add water.
- Microwave on high for about 10 to 15 minutes. Or until fork-tender.
- Meanwhile, combine extra-lean ground beef, ¼ cup parsley, Italian seasoning, onion, garlic, salt and pepper in a medium bowl. Gently mix everything well to combine.
- Using about 2 tablespoons each, form into 12 meatballs.
- Remove the squash from the microwave and let it rest for 10 minutes.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and reduce heat to medium. Cook the meatballs for about 4-6 minutes or until browned. Don’t forget to turn occasionally. Set aside.
- In the same skillet, heat 1 tablespoon oil over medium-high heat. Scrape the squash flesh into the skillet and cook, until the squash is beginning to brown, 5 to 10 minutes. Stir occasionally and season with salt and pepper. Set aside.
- In a large pan, bring to boil the homemade tomato sauce and add the meatballs.
- Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through. It’s about 10 to 15 minutes.
- Serve the sauce and meatballs over the squash and enjoy!
Notes
- Do not over mix the meatball mixture as it will become dense.
- When shaping the meatballs, do not squeeze them tightly together or they will become really dense.
- Feel free to use 50/50 beef and pork or another meat if you don't have enough ground beef on hand.
- To store: Place all the meatballs and sauce in an airtight container in the fridge for up to 4 days. Store the spaghetti squash separately for up to 3 days.
- To reheat: Reheat the meatballs and squash in the microwave.
- To freeze: You can freeze meatballs and sauce in a freezer-safe bag or container for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 247kcal | Carbohydrates: 12g | Protein: 17g | Fat: 15g | Cholesterol: 50mg | Sodium: 1139mg | Potassium: 468mg | Fiber: 2g | Sugar: 6g