• Cooking Time: 30 - 35 minutes
  • Servings:
  • Preparation Time:


Reprinted from Celi-Yak News Fall 2011

Very Healthy, Nutritious and Tasty!


  • 1 Spaghetti squash
  • 1 700 ML jar of spaghetti sauce (we used PC Blue Menu Low Fat Pasta
  • Sauce - Mushroom & Garlic)
  • ½-¾ lb (225g) Lean ground beef for Meatballs (season to taste and precook)
  • Mozzarella cheese, shredded, amount to taste
  • Garnish as desired


  • Cut the spaghetti squash in half lengthwise.
  • Scoop out the seeds and put about 2 tablespoons of water in the cavity of each squash half.
  • Microwave until tender, about 6-8 minutes.
  • Drag a fork across the pulp to “shred” it into spaghetti like strands.
  • Place “spaghetti" in a casserole dish, add ¾ of the spaghetti sauce and mix
  • together.
  • Place meatballs on top, pour balance of spaghetti sauce over meatballs and heat in oven at 325 F for about 20 minutes.
  • Add mozzarella and broil for about 5 - 7 minutes. ENJOY!

Categories: Gluten-Free  Misc. One Dish 

Author Credit: Kathy & Ron Webster

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