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Makes
Serves: 4
Level
very easy
Prep Time
10
Total Time
1 h

Ingredients

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

Method

Step 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.
Step 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.
Step 3
Using a fork, gently scrape cooked strands from squash. Transfer to large platter. Serve with meatballs and sauce, garnished with parsley.
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Nutritional Facts Per Serving

Nutrition Description:
Per Servings (1/4 of the recipe)
Calories:
250
Fat:
11 g
Saturated Fat:
3.5 g
Carbs:
20 g
Sugar:
9 g
Protein:
17 g
Cholesterol:
35 mg
Fiber:
4 g
Sodium:
1040 mg