"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!
Find this recipe in our cookbook Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen. To order directly from the American Diabetes Association, click here.
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- Prep time
- 25 min
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- Cook time
- 50 min
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- Servings
- 4 Servings
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- Serving size
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2 meatballs, 1 cup spaghetti squash, and 1/2 cup sauce
Ingredients
- small spaghetti squash
- 1
- 1
- very lean ground beef (95% lean)
- 1 lbs
- 454 g
- plain bread crumbs
- 1/4 cup
- 1/4 cup
- grated, reduced-fat Parmesan cheese (divided)
- 3 tbsp
- 3 tbsp
- water (plus extra for cooking squash, divided)
- 3/4 cup
- 3/4 cup
- chopped fresh parsley
- 2 tbsp
- 2 tbsp
- egg(s)
- 1
- 1
- garlic powder
- 1 tsp
- 1 tsp
- black pepper
- 1/2 tsp
- 1/2 tsp
- low-sodium spaghetti sauce
- 2 cup
- 2 cup
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Directions
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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.
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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.
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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.
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Serve the spaghetti squash topped with sauce and meatballs. Sprinkle with remaining 1 tablespoon Parmesan cheese just before serving.