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"Spaghetti" and Meatballs
25 min prep time
50 min cook time
4servings
Recipe by
Mr. Food Test Kitchen
Source
Guilt-Free Comfort Favorites
Photo by
Victoria Krog and Kelly Rusin
How to Make "Spaghetti" and Meatballs
Spaghetti squash has a fraction of the carbs and calories of regular spaghetti, making this revamped childhood favorite a hearty meal you can enjoy any day of the week!
25 min prep time
50 min cook time
4servings
2 meatballs, 1 cup spaghetti squash, and 1/2 cup sauce
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Step-By-Step Instructions:
- Fill a soup pot with 1 inch water and place whole squash in water. Bring to a boil over high heat, cover, and cook 25 to 30 minutes, or until tender when pierced with a knife. Remove squash to a cutting board and allow to cool slightly. Cut squash in half lengthwise; remove and discard seeds with a spoon. Scrape inside of squash with a fork, shredding into noodle-like strands. Cover to keep warm.
- Meanwhile, in a large bowl, combine ground beef, bread crumbs, 2 tablespoons Parmesan cheese, 1/4 cup water, the parsley, egg, garlic powder, and pepper; gently mix until well combined. Form mixture into 8 equal-sized meatballs.
- Coat a large skillet with cooking spray. Cook meatballs over medium heat 8 to 10 minutes or until browned, turning them occasionally. Add spaghetti sauce and remaining 1/2 cup water. Cover and cook 10 to 15 minutes or until meatballs are no longer pink in center.
- Serve the spaghetti squash topped with sauce and meatballs. Sprinkle with remaining 1 tablespoon Parmesan cheese just before serving.
Nutrition facts
4 Servings
-
Serving Size
2 meatballs, 1 cup spaghetti squash, and 1/2 cup sauce
- Amount per serving Calories 320
- % Daily value*
-
Total Fat
11g
14%
- Saturated Fat 4g 20%
- Trans Fats 0g
- Cholesterol 125mg 42%
- Sodium 270mg 12%
-
Total Carbohydrate
25g
9%
- Dietary Fiber 4g 14%
- Total Sugars 9g
- Protein 29g
- Potassium 930mg 20%
Ingredients
small spaghetti squash
1
very lean ground beef (95% lean)
1 lbs
plain bread crumbs
1/4 cup
grated, reduced-fat Parmesan cheese (divided)
3 tbsp
water (plus extra for cooking squash, divided)
3/4 cup
chopped fresh parsley
2 tbsp
eggs
1
garlic powder
1 tsp
black pepper
1/2 tsp
low-sodium spaghetti sauce
2 cup
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