Meatball Stuffed Spaghetti Squash
A spaghetti recipe that’ll make you forget about the missing pasta: try this fall for a low-carb option, or enjoy the season’s flavors!
Ingredients
- 2 medium spaghetti squash
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 cloves garlic, minced
- 1 cup marinara sauce
- 1/4 cup grated parmesan cheese
- 1/4 cup torn fresh basil
- 1/4 tsp. red pepper flakes
- 12 oz. frozen meatballs, thawed
- 3/4 cup shredded mozzarella cheese
Directions
Set oven to 400. Cut each squash in half lengthwise and scoop out the seeds. Brush each squash with oil and season with salt and pepper.
Place the squash cut side down on a baking sheet and roast until it is soft for about 40 minutes. Poke squash with a fork to test.
Flip the squash over and use a fork to shred the inside. Leave about a 1/2 inch unshredded in the shell. Transfer shredded squash to a large bowl and add sauce, parmesan, basil, and red pepper flakes. Stir to combine.
Evenly divide the filling between the squash halves, top with meatballs, and cover with mozzarella cheese. Bake until meatballs are heated through and cheese is melty about 15-20 minutes.
