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Spaghetti Squash and Meatballs
This spaghetti squash and meatballs recipe is a lighter twist on classic comfort food—tender meatballs, marinara, and melty cheese served in squash boats.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●skillet
- ●pot
📝 Preparation Steps
1
Position racks in the upper and lower thirds of the oven and preheat to 400˚. Line 2 baking sheets with parchment paper. Place the squash cut-side up on one of the baking sheets. Drizzle with the oil and sprinkle with 1 teaspoon each salt and pepper. Flip the squash cut-side down and bake on the lower rack until fork-tender, about ⏱️ 45 minutes.
2
Meanwhile, combine the beef, garlic, egg, breadcrumbs, parmesan, parsley, milk and the remaining ¾ teaspoon salt and ½ teaspoon pepper in a large bowl. Mix with your hands. Form into 30 meatballs (about 1½ tablespoons each) and place on the prepared baking sheet.
large egg1
3
When the squash has cooked for ⏱️ 30 minutes, put the meatballs on the upper oven rack and bake until cooked through and the squash is tender, about ⏱️ 15 minutes.
4
Let the squash cool for ⏱️ 10 minutes, then carefully flip over. Use a fork to loosen the flesh and separate it into spaghetti-like strands, keeping the skin of the squash intact.
5
Meanwhile, put the marinara sauce in a large skillet or pot over medium heat; add the basil and red pepper flakes and bring to a simmer. Add the squash strands and meatballs and gently toss to coat.
6
Divide the mixture between the squash skins and top with the mozzarella. Increase the oven heat to broil and broil until the cheese is melted and bubbling, about ⏱️ 2 minutes. Serve topped with more basil and parmesan cheese.
Nutrition Facts
calories
515 Calories
fat Content
32 g
fiber Content
6 g
sugar Content
12 g
sodium Content
1055 mg
protein Content
27 g
trans Fat Content
1 g
cholesterol Content
113 mg
carbohydrate Content
25 g
saturated Fat Content
12 g
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