Baked Spaghetti Squash & Meatballs

  • Prep Time 10 min
  • Total Time 1 h
  • Serves: 4

Ingredients

  • 1 large spaghetti squash, halved and seeded (approx. 2 1/2 lb/1.25 kg)
  • 1 tbsp olive oil 15 mL
  • 1 pkg Store-Made Italian Meatballs 280 g
  • 2 cups jarred tomato sauce 500 mL
  • 1 tbsp finely chopped fresh parsley 15 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Brush cut sides of squash with oil. Bake cut sides down on parchment paper-lined baking sheet 45 to 50 min., or until flesh is tender when pierced with a fork.

  • Step 2

    Meanwhile, arrange meatballs in lightly greased baking dish. Bake alongside squash, 10 to12 min., or until browned. Stir in jarred sauce. Cover dish with foil and continue to bake another 15 to 20 min., or until meatballs are cooked through.

  • Step 3

    Using a fork, gently scrape cooked strands from squash. Transfer to large platter. Serve with meatballs and sauce, garnished with parsley.

Tip

Serve with grated Parmesan cheese and pinch of hot pepper flakes.

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Nutrition Facts

  • Nutrition Description Per Servings (1/4 of the recipe)
  • Calories 250
  • Fat 11 g
  • Saturated Fat 3.5 g
  • Carbs 20 g
  • Sugar 9 g
  • Protein 17 g
  • Cholesterol 35 mg
  • Fibre 4 g
  • Sodium 1040 mg