Spaghetti Squash with Meatballs
0
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
Turn a family tradition into something new with this playful riff on spaghetti and meatballs. Spaghetti squash stands in for noodles, and the meatballs are enhanced with zucchini and mushrooms for a lighter, fluffier texture. When handling the hot spaghetti squash, line your hand with a kitchen towel to hold the squash while scraping out the flesh.
Ingredients
Uncooked spaghetti squash
1 large, halved and pricked several times with fork
Uncooked 93% lean ground beef
1 pound(s)
Uncooked zucchini
1 cup(s), sliced, shredded
Cremini mushroom
3 oz, finely chopped
Scallions
2 medium, finely chopped
Garlic
1 clove(s), crushed through press
Fresh parsley
1 Tbsp, chopped
Table salt
½ tsp
Olive oil
½ tsp
Uncooked onion
1 medium, chopped
Red pepper flakes
⅛ tsp
Roasted garlic tomato sauce
3 cup(s), or basil-and-garlic tomato suace
Fresh basil
¼ cup(s), leaves, thinly sliced
Instructions
1
Preheat oven to 375°F. Use spoon to scoop out and discard seeds from middle of each squash half. Place squash cut side down in roasting pan. Pour 1/2 cup water into pan. Bake until squash is tender when pressed, 30−35 minutes. Let cool slightly.
2
Meanwhile, mix together beef, zucchini, mushrooms, scallions, garlic, parsley, and salt in large bowl until combined. With damp hands, shape mixture into 12 meatballs.
3
Heat oil in large nonstick skillet with lid over medium heat. Add 6 meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. With slotted spoon, transfer meatballs to plate. Repeat with remaining 6 meatballs.
4
Add onion to skillet and cook, covered, stirring occasionally, until tender, about 5 minutes. Add pepper flakes and cook, stirring, until fragrant, about 30 seconds. Stir in tomato sauce and meatballs; bring to boil. Reduce heat; cover and simmer until meatballs are cooked through, about 20 minutes, turning meatballs once halfway through cooking time.
5
With fork, scrape out squash pulp and divide evenly among 4 bowls. Top evenly with meatballs and sauce and sprinkle with basil.
6
Serving size: 3 meatballs, 3/4 cup sauce, and 3/4 cup squash
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