I like cooking using seasonal vegetables and the best part of October is that it’s very rich in various kinds of pumpkins and squashes. Growing up in Russia, I did not even guess such diversity existed. Today I love to eat and cook them all.
One of my favorite way to use spaghetti squash is as pasta. Being pregnant for the third time, I’m very careful with my carbs. That’s why baked spaghetti squash is a great solution to use instead of pasta.
It contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It’s very important for me that it’s low in calories, averaging 42 calories per serving of 1-cup. That along with my favorite recipe of meatballs in tomato sauce and you are in heaven!))
Slightly sweet baked spaghetti squash with delicious meatballs covered with red sauce makes a perfect meal for the whole family!
Ingredients for the spaghetti squash:
1 medium spaghetti squash
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
Ingredients for the meatballs:
½ pound ground beef
½ pound ground pork
½ cup oatmeal flour
1 egg
2 tablespoons chopped basil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
Ingredients for the sauce:
2 (24oz) Bertolli olive oil, basil & garlic pasta sauce
½ onion
1/2 cup beef broth
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon black pepper
Step 1
Clean and cut the squash in half, then use a tablespoon to scoop all the seeds out. Place the squash halves cut-side up in a baking sheet and sprinkle with salt, pepper, olive oil and rub the entire surface well. Flip the halves and bake at 350 degrees for 50-60 minutes.
Step 2
When the squash is ready, use a fork to gently pull the squash flesh from the peel and separate the flesh into strands.
Step 3
While the spaghetti squash is baking prepare the meatballs. In a big bawl put together all the ingredients for the meatballs. Mix all the ingredients very gently and set aside.
Step 4
Chop the onion, then in a deep pan heat the olive oil and cook the onion until golden brown. Add the rest of the ingredients for the sauce and cook on low for 10 minutes.
Step 5
From the meatball mixture, form the balls using a tablespoon scoop. Put all the meatballs into the sauce, close the lid and cook for 15 minutes.
Step 6
You can serve the meatballs inside of the baked squash or you can transfer the spaghetti squash and the meatballs on to the serving dish.
Enjoy!
Notes:
Use a chef’s knife to cut the squash lengthwise from stem to tail. Spaghetti squash is really tough and hard, so be cautious and work slowly.
The squash is ready when you can easily pierce it with a fork all the way to the peel through the flesh.
- 1 medium spaghetti squash
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound ground pork
- ½ cup oatmeal flour
- 1 egg
- 2 tablespoons chopped basil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 (24oz) Bertolli olive oil, basil & garlic pasta sauce
- ½ onion
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Clean and cut the squash in half, then use a tablespoon to scoop all the seeds out. Place the squash halves cut-side down in a baking sheet and sprinkle with salt, pepper, olive oil and rub the entire surface well. Flip the halves and bake at 350 degrees for 50-60 minutes.
- When the squash is ready, use a fork to gently pull the squash flesh from the peel and separate the flesh into strands.
- While the spaghetti squash is baking prepare the meatballs. In a big bawl put together all the ingredients for the meatballs. Mix all the ingredients very gently and set aside.
- Chop the onion, then in a deep pan heat the olive oil and cook the onion until golden brown. Add the rest of the ingredients for the sauce and cook on low for 10 minutes.
- From the meatball mixture, form the balls using a tablespoon scoop. Put all the meatballs into the sauce, close the lid and cook for 15 minutes.
- You can serve the meatballs inside of the baked squash or you can transfer the spaghetti squash and the meatballs on to the serving dish.
- Use a chef's knife to cut the squash lengthwise from stem to tail. Spaghetti squash is really tough and hard, so be cautious and work slowly.
- The squash is ready when you can easily pierce it with a fork all the way to the peel through the flesh.
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