Baked Spaghetti Squash and Meatballs

4
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

250
Calories
17 g
Protein
20 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 11 g
    • Saturated fat  3.5 g
  • Cholesterol 35 mg
  • Carbs 20 g
    • fiber  4 g
    • Sugar  9 g
  • Protein 17 g

Ingredients

  • 1 large spaghetti squash, halved and seeded (approx. 2 1/2 lb/1.25 kg)
  • 1 tbsp (15 mL) olive oil
  • 1 pkg (280 g) Store-Made Italian Meatballs
  • 2 cups (500 mL) jarred tomato sauce
  • 1 tbsp (15 mL) finely chopped fresh parsley

Method

  1. Preheat oven to 400°F (200°C). Brush cut sides of squash with oil. Bake cut sides down on parchment paper-lined baking sheet 45 to 50 min., or until flesh is tender when pierced with a fork.
  2. Meanwhile, arrange meatballs in lightly greased baking dish. Bake alongside squash, 10 to12 min., or until browned. Stir in jarred sauce. Cover dish with foil and continue to bake another 15 to 20 min., or until meatballs are cooked through.
  3. Using a fork, gently scrape cooked strands from squash. Transfer to large platter. Serve with meatballs and sauce, garnished with parsley.
Tip:
Serve with grated Parmesan cheese and pinch of hot pepper flakes.

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