Spaghetti Squash and Meatballs

By melis651

Ingredients

• 1 (3-4 lb) spaghetti squash
• 2 TBL olive oil
• 25 meatballs
• 3 1/2 cups marinara sauce
• 1 garlic clove, sliced
• 1/2 cup shredded parm cheese
• parsley, salt and pepper

Preparation

Step 1

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.