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“Spaghetti” and Meatballs

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How to Make “Spaghetti” and Meatballs

Spaghetti squash has a fraction of the carbs and calories of regular spaghetti, making this revamped childhood favorite a hearty meal you can enjoy any day of the week!

 


25 min prep time


50 min cook time


4servings


2 meatballs, 1 cup spaghetti squash, and 1/2 cup sauce

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Step-By-Step Instructions:

  1. Fill a soup pot with 1 inch water and place whole squash in water. Bring to a boil over high heat, cover, and cook 25 to 30 minutes, or until tender when pierced with a knife. Remove squash to a cutting board and allow to cool slightly. Cut squash in half lengthwise; remove and discard seeds with a spoon. Scrape inside of squash with a fork, shredding into noodle-like strands. Cover to keep warm.
  2. Meanwhile, in a large bowl, combine ground beef, bread crumbs, 2 tablespoons Parmesan cheese, 1/4 cup water, the parsley, egg, garlic powder, and pepper; gently mix until well combined. Form mixture into 8 equal-sized meatballs.
  3. Coat a large skillet with cooking spray. Cook meatballs over medium heat 8 to 10 minutes or until browned, turning them occasionally. Add spaghetti sauce and remaining 1/2 cup water. Cover and cook 10 to 15 minutes or until meatballs are no longer pink in center.
  4. Serve the spaghetti squash topped with sauce and meatballs. Sprinkle with remaining 1 tablespoon Parmesan cheese just before serving.
Comfort Food
Italian
Main Dish
Dinner
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Nutrition facts

4 Servings



  • Serving Size

    2 meatballs, 1 cup spaghetti squash, and 1/2 cup sauce


  • Amount per serving



    Calories





    320

  • % Daily value*

  • Total Fat
    11g

    14%

    • Saturated Fat
      4g

      20%
    • Trans Fats
      0g

  • Cholesterol
    125mg

    42%

  • Sodium
    270mg

    12%

  • Total Carbohydrate
    25g

    9%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      9g

  • Protein
    29g

  • Potassium
    930mg
    20%

Ingredients

small spaghetti squash
1

very lean ground beef (95% lean)
1 lbs

plain bread crumbs
1/4 cup

grated, reduced-fat Parmesan cheese (divided)
3 tbsp

water (plus extra for cooking squash, divided)
3/4 cup

chopped fresh parsley
2 tbsp

eggs
1

garlic powder
1 tsp

black pepper
1/2 tsp

low-sodium spaghetti sauce
2 cup

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