https://youtube.com/watch?v=5n9Blv-fOIk%3Frel%3D0%22+allowfullscreen%3E%3C
Beefy Meatballs and Spaghetti Squash
30 mins |
Servings:
4-6 |
Prep:
15 mins |
Cook:
15 mins
https://youtube.com/watch?v=5n9Blv-fOIk%3Frel%3D0%22+allowfullscreen%3E%3C
Beefy Meatballs and Spaghetti Squash
30 mins
Servings:
4-6
Prep:
15 mins
Cook:
15 mins
Beefy Meatballs and Spaghetti Squash
30 mins
Servings:
4-6
Prep:
15 mins
Cook:
15 mins
Ingredients
Ingredients
- 1lb (500 g) extra lean OR lean ground beef sirloin
- 1 small onion, finely chopped or grated
- 2 cloves garlic, minced
- 1/4 cup (50 mL) EACH Parmesan cheese, grated and breadcrumbs
- 1 egg, lightly beaten
- 1 tsp (5 mL) EACH dried basil and dried oregano
- 1/2 tsp (2 mL) EACH salt, black pepper, pepper flakes and nutmeg
- 1 large spaghetti squash (approx. 4 lbs)
- 2 cups (500 mL) jarred tomato basil pasta sauce
Method
Meatballs
- Combine first 7 lines of ingredients together.
- Form meatballs with scoop or hands. Place on large baking sheet.
- Bake in 375°F/190°C oven for 15 minutes; keep meatballs warm in tomato sauce over low heat.
Squash
- Pierce entire squash with fork. Microwave on HIGH for 10 minutes; let cool.
- Cut in half lengthwise; discard seeds.
- Using fork, scrape the interior of the squash to form strands.
Assembly
- Pour tomato sauce and meatballs over spaghetti in hallowed out squash shells; garnish with extra parmesan.