Spaghetti Squash and Meatballs

By adriennehannis

Ingredients

• 1 lb. ground beef
• 1 small red onion, diced fine
• 1 green pepper, diced fine
• 4-5 crushed garlic cloves
• 1 egg, slightly beaten
• 1 small handful fresh parsley, chopped fine
• 1 small handful fresh basil, chopped fine
• salt and pepper to taste

Details

Adapted from realfoodfreaks.com

Preparation

Step 1

1. Preheat oven to 375. Cut the squash in half vertically and remove the seeds (I use an ice cream scoop for this). Place the halves face down in a large baking dish and fill the dish with water (about 1/2 way up the sides of the dish). Bake for 40-50 minutes or so depending on the size of the squash.

2. Combine meatball mixture (ingredients above) with your hands and form into balls. Place in a baking dish and bake at 375 for about 30 minutes (this will depend on what size meatballs you made– keep an eye on them).

3. When the squash is cool enough to handle, scrape the insides into a bowl. If they are still hot, I usually wear an oven mitt to hold the squash. Salt and pepper to taste. Add a bit of olive oil if you want.

4. When your meatballs are done, simply plate the squash, top with tomato sauce (your own or a quality jarred version– I like Rao’s) and meatballs.