In an attempt to make healthier dinners for J. and myself, and to make sure we are getting our daily servings of vegetables, I am always looking for new ways to incorporate veggies into our meals. A favorite of ours that we discovered a handful of years ago is the beautiful spaghetti squash. The squash gets its name by its thin, stringy insides, that when cooked properly, does resemble a thin angel hair pasta. The flavor (while not exactly like pasta) is mild and can easily take on the seasoning and flavors of whatever it is paired with. Tonight, we went super easy with spaghetti and meatballs.
Spaghetti Squash “Pasta”
- 1 spaghetti squash
- 1 cup marinara sauce (I used Bertolli)
- Meatballs (store bought or make your own! Check out my recipe for classic meatballs)
- 1/4 cup shredded Parmesan cheese
Preheat your oven to 400 degrees. Cut your spaghetti squash in half (this is probably the hardest part). If you can, try to cut it in half across the longest part, that is best. Worst case, you can keep this whole, and cut it after it’s cooked, but I found this takes a little longer to cook.
If you’ve cut your squash in half, scoop out the seeds from the center. Place the squash face down in a baking dish and bake in the over for 50 – 60 minutes.
When the squash is done, it should be tender enough to be able to take a large spoon or fork and easily scoop out the insides. If you hit resistance in scooping, stick the squash back in the oven for 10 more minutes.
While the squash is cooking, fix your meatballs. Once the squash is done, scoop out the insides into the skillet with your meatballs. Lightly season with salt and pepper. Top with your marinara sauce and let everything meld together until the sauce is warmed through, around 5 – 10 minutes.
Plate and top with Parmesan cheese! Voila! A pasta-like dish, with a fraction of the calories.
P.S. These work well as the noodles in pad thai as well!
Until next time!