SPAGHETTI SQUASH & MEATBALLS
Why I Love This Recipe
Reprinted from Celi-Yak News Fall 2011
Very Healthy, Nutritious and Tasty!
Ingredients You'll Need
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
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!