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Spaghetti squash with meatballs

Spaghetti Squash with Meatballs

5
Points®
Total Time
1 hr 35 min
Prep
20 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
Turn a family tradition into something new with this playful riff on spaghetti and meatballs. Spaghetti squash stands in for noodles, and the meatballs are enhanced with zucchini and mushrooms for a lighter, fluffier texture. When handling the hot spaghetti squash, line your hand with a kitchen towel to hold the squash while scraping out the flesh.

Ingredients

Uncooked spaghetti squash

1 large, halved and pricked several times with fork

Uncooked 93% lean ground beef

1 pound(s)

Uncooked zucchini

1 cup(s), sliced, shredded

Cremini mushroom

3 oz, finely chopped

Scallions

2 medium, finely chopped

Garlic

1 clove(s), crushed through press

Fresh parsley

1 Tbsp, chopped

Table salt

½ tsp

Olive oil

½ tsp

Uncooked onion

1 medium, chopped

Red pepper flakes

⅛ tsp

Roasted garlic tomato sauce

3 cup(s), or basil-and-garlic tomato suace

Fresh basil

¼ cup(s), leaves, thinly sliced

Instructions

  1. Preheat oven to 375°F. Use spoon to scoop out and discard seeds from middle of each squash half. Place squash cut side down in roasting pan. Pour 1/2 cup water into pan. Bake until squash is tender when pressed, 30−35 minutes. Let cool slightly.
  2. Meanwhile, mix together beef, zucchini, mushrooms, scallions, garlic, parsley, and salt in large bowl until combined. With damp hands, shape mixture into 12 meatballs.
  3. Heat oil in large nonstick skillet with lid over medium heat. Add 6 meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. With slotted spoon, transfer meatballs to plate. Repeat with remaining 6 meatballs.
  4. Add onion to skillet and cook, covered, stirring occasionally, until tender, about 5 minutes. Add pepper flakes and cook, stirring, until fragrant, about 30 seconds. Stir in tomato sauce and meatballs; bring to boil. Reduce heat; cover and simmer until meatballs are cooked through, about 20 minutes, turning meatballs once halfway through cooking time.
  5. With fork, scrape out squash pulp and divide evenly among 4 bowls. Top evenly with meatballs and sauce and sprinkle with basil.
  6. Serving size: 3 meatballs, 3/4 cup sauce, and 3/4 cup squash

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