Baked Spaghetti Squash and Meatballs
PREP TIME: 10 minutes COOK TIME: 50 minutes YIELD: 4 servings
Ingredients
• 2 small spaghetti squash, halved lengthwise, seeds removed For the Sauce • 2 tsp. olive oil • ½ white onion, diced • 4 garlic cloves, minced • 28-oz. can crushed tomatoes • ½ tsp. oregano • 1 bay leaf • ¾ c. mozzarella cheese For the Meatballs • 1 lb. ground beef • ¼ c. Parmesan cheese • 1 tbsp. dried basil • 1 egg
• 1 garlic clove, minced • ¼ tsp. red pepper flakes • 3 tbsp. parsley, minced • ½ tsp. salt • 1 tsp. pepper
1. Preheat the oven to 400º F Spray squash halves with olive oil and sprinkle with salt and pepper. Place the cut sides down on a baking sheet and bake for 35-40 minutes until tender. 2. In a large saucepan, heat olive oil over medium heat. Add the onion and garlic; cook for 4-5 minutes. Add in crushed tomatoes, oregano and bay leaf. Bring to a simmer and cover. 3. Combine the beef, Parmesan cheese, basil, egg, garlic, red pepper flakes, parsley, salt and pepper in a large bowl. Form 1½-inch meatballs and place in tomato sauce. 4. Simmer the meatballs for 20 minutes, until thoroughly cooked. 5. Using a fork, scrape the spaghetti squash away from the sides. Split the meatballs and sauce between the two halves. Top with mozzarella and return to oven for 3-5 minutes until cheese is melted. Serve hot. Instructions 4 Essential Living
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