Spaghetti Squash and Meatballs
Skip the pasta and try this healthy spaghetti squash and meatballs. This dish is a family favorite with all the flavor and no guilt.
Servings 6
Calories 187kcal
Cost 5
Ingredients
Squash
- 1 3lb spaghetti squash halved and seeded
- olive oil
Meatballs
- 1 lb. 93 % lean ground beef
- 1 egg lightly beaten
- 2 Tbsp water
- ½ cup bread crumbs
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ⅛ tsp pepper
Sauce
- 2 cans (14.5oz) fire-roasted crushed tomatoes undrained
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tsp sugar
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper (optional) optional
- ½ tsp salt
- Parmesan cheese optional
- fresh basil optional
Instructions
Squash
- Preheat oven to 400 degrees.
- Lightly drizzle spaghetti squash with olive oil and rub in to cover the entire squash.
- Place squash halves, cut sides down, on a baking dish. Bake for 50-60 minutes until tender.
- Let cool slightly. Use a fork to separate the strands of squash.
Meatballs
- Meanwhile, in a large bowl combine the egg, water, bread crumbs, Italian seasoning, garlic, salt and pepper.
- Add ground beef, broken into chunks, and mush with your hands to combine. Shape into 1-inch meatballs.
- Lightly coat a very large skillet with cooking spray; heat skillet over medium-high heat.
- Add meatballs to hot skillet; cook until browned, turning occasionally to brown evenly.
Sauce
- Add tomatoes, sugar, crushed red pepper, salt, and 2 teaspoons Italian seasoning into the hot skillet with the meatballs. Bring to a boil; reduce heat. Simmer, uncovered for 10 minutes.
Serving
- Serve meatballs and sauce over squash. Top with grated Parmesan cheese and fresh basil (if desired)
Nutrition
Calories: 187kcal | Carbohydrates: 8g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 520mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg