Spaghetti squash with meatballs
This is a really simple meal with few ingredients. Make the sauce while the squash and meatballs cook and dinner is ready in less than an hour. Many people now eat fewer carbs, and this recipe is perfect for that. If you have celiac disease, just make sure the meatballs are gluten free, and this is perfect. Of course, you could use regular spaghetti instead of the spaghetti squash for an even faster meal.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| 2 baking sheets |
| Aluminum foil |
| Large skillet |
| Ingredients |
|---|
| 1 spaghetti squash |
| 1 teaspoon vegetable oil or butter |
| Frozen meatballs or 1 recipe Quick and easy meatballs |
| 1 tablespoon vegetable oil |
| 1 large onion, chopped |
| 4 garlic cloves, chopped |
| 1 14-oz can tomato sauce |
| 1 14-oz can diced tomatoes |
| 1 6-oz can tomato paste |
| 1/2 cup white or red wine |
| 1 teaspoon dried oregano |
| 1 teaspoon dried basil |
| salt, pepper |
| Parmesan cheese, grated, optional |
| Instructions | • Preheat oven to 400º. |
|---|
| • Line a baking sheet with aluminum foil. This will make cleanup easier. |
| • Cut the squash lengthwise in half. The skin is hard, so use caution. You may have to insert the knife into the center of the squash and cut to one end and then reinsert the knife and cut to the other end. See photos below. |
| • Scrape out the seeds. Apply vegetable oil or butter to the rim of the squash. Put the squash cut side down on the prepared baking sheet. Bake for 45 minutes until a large fork or knife can be easily inserted into the squash. See photos below. |
| • Put the meatballs on a baking sheet. After the squash has cooked for 15 minutes, put the meatballs in the oven. Cook for 30 minutes. |
| • Make the sauce: Add the vegetable oil and onions to a large skillet over medium heat. Sauté until softened, about 5 - 7 minutes. Add the garlic, stir, and cook 1 minute. Add the tomato sauce, diced tomatoes, tomato paste, white wine, oregano, and basil. Stir to combine. Cook for 20 minutes, stirring occasionally. Season with salt and pepper. |
| • When the meatballs are cooked, add them to the sauce and stir to coat. |
| • When the squash is cooked, carefully turn each half over. With a fork, gently scrape the inside and put the spaghetti strands into your serving dish. Add the tomato sauce and meatballs and top with Parmesan cheese, if desired. |
| Variations |
|---|
| • Use spaghetti instead of spaghetti squash. |
| • For an even simpler meal, use a store-bought tomato sauce. |
| Storage |
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| • The squash can be cooked ahead of time, cooled, and stored covered in the refrigerator. Heat in a low oven until warmed through or scrape the squash from the skin and warm in a pan. |
| • Store any remaining squash or sauce covered in the refrigerator for 3 - 4 days. |
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