Spaghetti Squash and Meatballs
If you have never had spaghetti squash I suggest you try it. It's fun to see the squash after it is baked and you run your fork over it and it shreds into spaghetti strands. We have been using it in place of pasta for some time now and love it. It's just a great lower carb and healthier way to go. If you want to make it easier on yourself you can just make meat sauce. In fact we think we like it with the meat sauce better, but then I'm not a big meat person. Thanks for the recipe Yummy Mummy Blog.
|A great low carb dish - faux spaghetti|
1 spagetti squash
1 small batch meatballs or ground meat
2 cups or more marinara or spaghetti sauce
1/2 cup Mozzarella cheese, grated
1/2 cup fresh Parmesan cheese, grated
1/2 cup fresh basil or parsley for garnish if desired.
Preheat oven to 375 degrees. Cut squash in half lengthwise. Scoop out seeds. Spray heavy baking sheet with cooking spray and place squash cut side down and bake for 30-40 minutes until tender and ready to shred. Cool slightly on baking sheet.
Turn oven up to 400 degrees.
Using a fork, scrape squash "spaghetti" up from the rind and fluff into strands. Place meatballs and sauce or meat sauce over squash. Sprinkle cheeses over sauce. Bake stuffed squash halves on baking sheet until cheese is melted and bubbling. Top with fresh basil or parsley and serve right out of the squash.