Spaghetti Squash and Meatballs
Adapted from Yummy Mummy Kitchen.
Servings: 4
Calories: 640kcal
Ingredients
- 2 whole spaghetti squash cut in half and seeds removed
- olive oil
- salt and pepper
- 1½ lbs. meatballs cooked
- 4 cups spaghetti sauce homemade or store-bought
- 1 cup shredded mozzarella cheese
- fresh basil chiffonade, for serving
Instructions
- Preheat oven to 375℉. Place the 4 squash halves on a baking sheet. Drizzle the interior of the squash with olive oil, then season with salt and pepper. Turn cut side down and bake 30-40 minutes, or until squash is tender and strings like spaghetti when scraped with a fork. Remove from the oven.
- Turn oven up to 400℉.
- Turn the squash upright and scrape the squash with a fork and fluff the "spaghetti" strands. Place 1 serving of meatballs and 1 cup sauce over top of each squash half. Sprinkle each with 1/4 cup mozzarella cheese. Return the pan to the oven and bake until the cheese is melted and bubbly and everything is heated through, about 10 minutes. Top with fresh basil and serve.
Nutrition
Serving: 0.5 squash | Calories: 640kcal | Carbohydrates: 25g | Protein: 39g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 145mg | Sodium: 1459mg | Potassium: 1411mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1455IU | Vitamin C: 22mg | Calcium: 237mg | Iron: 4mg