Last year, I learned about spaghetti squash, which is essentially a squash that, when you cook it, looks like spaghetti. It's a great substitute for normal pasta if you are looking to cut back on calories or carbs, or just add more vegetables into your diet. When paired with these tasty homemade meatballs, it makes a really delicious meal.
Spaghetti (squash) and Meatballs
Ingredients
- 1 pound ground beef
- 1/2 cup dried bread crumbs
- 1 clove garlic
- 2 tablespoons minced parsley
- 1 tablespoon basil
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
1 large spaghetti squash (or normal pasta if you can't find the squash)
1 jar pasta sauce
various diced vegetables (I used zucchini, yellow squash and mushrooms)
parmesan cheese
Instructions
Heat the oven to 400 degrees. Stab a few holes in the spaghetti squash with a knife and stick it in the oven for 45 minutes to an hour, or until it gives when you press on it. Alternately, boil pasta according to instructions on the box.
Combine ingredients for meatballs and shape into balls. Heat the oil in a saucepan and brown the meatballs. Once they are well-browned, simmer in the tomato sauce for about 25 minutes with the diced vegetables.
When spaghetti squash is done, let cool a few minutes. Cut in half, and separate the flesh with a fork. It will come apart into spaghetti like strands. Toss in a bowl with a little butter, salt, and pepper.
Serve spaghetti squash topped with sauce, meatballs, and a little parmesan cheese. Yum!
