Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (3-4 lb) spaghetti squash

  • 2

    TBL olive oil

  • 25


  • cups marinara sauce

  • 1

    garlic clove, sliced

  • ½

    cup shredded parm cheese

  • parsley, salt and pepper


1. Microwave squash for 5 minutes to soften. When cool enough to handle, cut lengthwise in half and scoop out seeds. Place, cut side down, in a shallow microwave-safe dish and microwave for 9 minutes or until completely soft. Let stand for 15 minutes. Using a fork, pull squash from skin in long strands. Set aside. 2. While squash is cooling, heat 1 TBL olive oil in skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook for 15 minutes (until browned and cooked through). Transfer meatballs to saucepan and add sauce; cook over medium-low heat for 2 minutes. 3. Wipe skillet clean, add remaining oil and heat over medium heat. Add garlic and cook 1 minute; toss in squash and saute 2 minutes; salt and pepper to taste. 4. On plates, mound squash, top with meatballs and sauce, then sprinkle with parsley and cheese.


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