Meatball Spaghetti Squash
Extra Lean Ground Beef
Yellow Onion (small, finely diced)
Garlic (clove, minced)
Spaghetti Squash (medium, halved
lengthwise, seeds removed)
Refrigerate in an airtight container for up to three days.
One serving equals approximately three to four meatballs and half of a
Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce,
breadcrumbs and/or egg to the meatball mixture. Use marinara or spaghetti sauce
instead of tomato sauce.
Fresh basil, parmesan or nutritional yeast.
Use store-bought frozen meatballs instead.
Use veggie meatballs or falafels instead.
Preheat the oven to 425ºF (220ºC). Line two baking sheets with parchment
In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt.
Form the mixture into meatballs and transfer to one of the baking sheets.
On a separate baking sheet, place the spaghetti squash flesh-side down. Cook
the squash for about 30 to 35 minutes (or until fork tender), and the meatballs
for 15 to 20 minutes (or until cooked through).
Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
When cool enough to handle, use a fork to shred the squash into noodles. Top
with the meatballs and tomato sauce. Enjoy!