Healthy spaghetti squash is topped with a simple homemade chunky tomato sauce and tender, juicy Italian meatballs. Sounds delicious, right? If you’d like, use ground chicken or ground turkey instead of ground beef.
This easy meatball recipe is a complete meal, but you could add a salad. Enjoy!
Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 to 55 minutes
Here’s how to make it:
- Halve the squash lengthwise and scoop out the seeds. In a microwave-safe dish, place the squash cut side down and add water. Microwave on high for about 10 to 15 minutes or until fork-tender. Remove the squash from the microwave and let it rest for 10 minutes, then shred.
- Meanwhile, combine ground beef, parsley, dried basil, garlic powder, Parmesan, fennel seed, salt and pepper in a medium bowl. Gentle mix everything well to combine. Shape the ground beef with a spoon to form meatballs. Bake in a preheated 350-degree F oven for 20 minutes or until done.
- Measure out 5 ounces of cooked meatballs and add 1/2 cup of Italian diced tomatoes in a small saucepan over medium heat until heated thoroughly. (I like to use a fork and smash the diced tomatoes so it resembles a chunky marinara sauce.) (Repeat for each serving.) Serve the spaghetti squash over the spaghetti squash.
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