Thursday, February 12, 2015

Spaghetti (Squash) & Meatballs

I love substituting pasta with spaghetti squash. I know there are some days when I am going to crave some pasta carbs and on those days squash is not going to cut it, but tonight is not one of those nights. Even my husband didn't complain when I handed him a plate filled with squash....but that's because I covered it in this delicious sauce and gave him plenty of meatballs to make him forget all about the little squash strands on the bottom of his plate.

Spaghetti (Squash) & Meatballs

To make the meatballs check out my recipe for Game Day Meatballs here.


1 large spaghetti squash
1 28 oz can of crushed tomatoes
1 15 oz can of diced tomatoes
1 tsp minced garlic
1 small onion, diced
1 green pepper, diced
1 tbsp Italian seasoning
1 tbsp Olive Oil
Dash of sea salt
Dash of pepper

Preheat your oven to 400 degrees and cut your spaghetti squash in half lengthwise. Spoon out the seeds (like you would do to a pumpkin) and place face up on a baking sheet. Brush on the olive oil and sprinkle with a dash of sea salt and cracked pepper. Bake the squash for 40 minutes.

Meanwhile pour your crushed tomatoes & diced tomatoes into a pot (or crockpot) and turn it on low. Saute your onion & garlic for approximately 3 minutes and add to the pot.

Next saute the diced pepper for about 5 minutes and add to the pot.

Add the Italian seasoning to the sauce and mix well.

When the squash is cool enough to handle, scrape out the spaghetti like strands with a fork.

Place the spaghetti squash strands on a plate and top with the sauce & meatballs for a healthy and delicious version of a classic dish! You can top with a sprinkle of mozzarella cheese and some green onions for color.

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