Spaghetti Squash and Meatballs

By jeaninemg

Ingredients

• 2 medium-sized spaghetti squash
• olive oil
• salt & pepper
• 1 cup marinara sauce
• 1 lb prepared meatballs (or 1 batch Sneaky Meatballs made with turkey OR beef)
• 1 cup shredded mozzarella cheese

Details

Servings 1
Adapted from iowagirleats.com

Preparation

Step 1

•Preheat oven to 400 degrees. Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 1 minute, flipping once. Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt & pepper. Roast for 30-40 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Let cool for 10 minutes.
•While squash is roasting, prepare and bake meatballs.
•When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with 4 hot meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly