Roasted Spaghetti Squash with Meatballs
"Recipe source: Better Homes & Gardens Cook Healthy (2015)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (438.7 g)
- Calories 420
- Total Fat - 18.2 g
- Saturated Fat - 6.4 g
- Cholesterol - 222.2 mg
- Sodium - 372.4 mg
- Total Carbohydrate - 36.9 g
- Dietary Fiber - 6.9 g
- Sugars - 7.9 g
- Protein - 30 g
- Calcium - 194.6 mg
- Iron - 5 mg
- Vitamin C - 57.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Coat the inside of the spaghetti squash with cooking spray. Place the squash halves, cut side down on a 15 x 10 inch baking sheet. Bake for 50 minutes or until squash is soft; cool and then with a fork rake the stinging pulp from the shells, separating it into strands (spaghetti).
Step 3
Meanwhile to make the meatballs: in a bowl add the bulgur and then pour the boiling water over the bulgur; let stand for 20 minutes or until water is absorbed. Stir in egg, 1 teaspoon of Italian seasoning and the garlic and then stir in the ground beef. Shape into 1 inch meatballs.
Step 4
Place a skillet over medium high heat and spray it with cooking spray. Add meatballs and cook until browned. Stir in the next 4 ingredients (-salt) and 2 teaspoons Italian seasoning. Bring to a boil; reduce heat and simmer, uncovered for 5-10 minutes or until sauce thickens and meatballs are done.
Step 5
Serve meatballs and sauce over the squash. Sprinkle with Parmesan and basil (if desired).
Tips
No special items needed.
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