Skip to Content
A message to our customers on COVID-19 Read More
Level
very easy
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.

Rate

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per Servings (1/4 of the recipe)
Calories:
250
Fat:
11
Saturated Fat:
3
Carbs:
20
Fibre:
4
Sugar:
9
Cholesterol:
35 mg
Protein:
17
Sodium:
1040 mg
Potassium:
0