Microwave Spaghetti Squash Meatballs Recipe By Tasty

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SPAGHETTI SQUASH MEATBALL CASSEROLE



Spaghetti Squash Meatball Casserole image

One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 16

1 medium spaghetti squash (about 4 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon fennel seed
1/4 teaspoon ground coriander
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups chopped collard greens
1 cup chopped fresh spinach
1 cup reduced-fat ricotta cheese
2 plum tomatoes, chopped
1 cup pasta sauce
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges

SPAGHETTI SQUASH AND MEATBALLS



Spaghetti Squash and Meatballs image

Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

1 medium spaghetti squash (about 2 pounds)
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
2 stalks celery, chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
6 cloves garlic
1 cup fresh parsley leaves
1 pound ground beef
1 pound ground pork
2 large eggs
1 cup Italian-style breadcrumbs
1 cup plus 3 tablespoons grated parmesan cheese
2 28-ounce cans tomato puree
2 large sprigs basil
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
  • Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
  • Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
  • Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
  • This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

MICROWAVE SPAGHETTI SQUASH & MEATBALLS RECIPE BY TASTY



Microwave Spaghetti Squash & Meatballs Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, pepper, meatballs, pasta sauce, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 spaghetti squash
1 tablespoon oil
salt, to taste
pepper, to taste
12 meatballs, fully cooked
2 cups pasta sauce
grated parmesan cheese, to serve
fresh parsley, chopped, to serve

Steps:

  • Slice the spaghetti squash in half. If you're having difficult, poke some holes with a knife, then microwave for 5 minutes.
  • Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.
  • Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.
  • Using a fork, shred the squash into noodle-like strands.
  • Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.
  • Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 36 grams, Fat 28 grams, Fiber 9 grams, Protein 16 grams, Sugar 17 grams

MICROWAVE SPAGHETTI SQUASH



Microwave Spaghetti Squash image

Microwaving spaghetti squash is much easier and quicker than waiting for it to roast in the oven. Once done, it is ready to be topped with your favorite ingredients, or kept simple with just a pat of butter and some salt. For longer strands, cut the squash crosswise instead of lengthwise.

Provided by France C

Time 20m

Yield 4

Number Of Ingredients 2

1 (3 pound) spaghetti squash
1 cup water, or as needed

Steps:

  • Carefully cut stem end off the spaghetti squash. Poke a few small slits in the squash in a dotted line where you plan to slice the squash. Carefully cut between the slits until the squash is cut in half. Scoop out seeds and pulp.
  • Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
  • Microwave on high power until skin is soft and can be pierced with a fork, 12 to 15 minutes. If dish is too big to rotate, turn off the turntable and rotate dish halfway through.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.5 g, Fat 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 59.7 mg

SPAGHETTI SQUASH & MEATBALLS



Spaghetti Squash & Meatballs image

With this spaghetti squash and meatballs recipe, cooking the squash first in the microwave and then in a skillet to cook off the extra moisture, gives the squash a more spaghetti-like texture.

Provided by EatingWell Test Kitchen

Categories     Healthy Turkey Meatballs Recipes

Time 45m

Number Of Ingredients 13

1 3-pound spaghetti squash
2 tablespoons water
2 tablespoons extra-virgin olive oil, divided
½ cup chopped fresh parsley, divided
½ cup finely shredded Parmesan cheese, divided
1 ¼ teaspoons Italian seasoning, divided
½ teaspoon onion powder
½ teaspoon salt, divided
½ teaspoon freshly ground pepper
1 pound 93%-lean ground turkey
4 large cloves garlic, minced
1 28-ounce can no-salt-added crushed tomatoes
1/4-1/2 teaspoon crushed red pepper

Steps:

  • Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in 1/4 cup parsley. Remove from heat, cover and let stand.
  • Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
  • Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
  • Serve the sauce and meatballs over the squash, sprinkled with the remaining 1/4 cup Parmesan.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 32 g, Cholesterol 73.6 mg, Fat 17.7 g, Fiber 7.9 g, Protein 30.5 g, SaturatedFat 4.7 g, Sodium 608.2 mg, Sugar 14 g

SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY



Spaghetti Squash And Meatballs Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, pepper, marinara sauce, ground turkey, parsley, white onion, garlic cloves, parmesan cheese, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

1 spaghetti squash
2 tablespoons oil
salt, to taste
pepper, to taste
1 jar marinara sauce
1 lb ground turkey
⅓ cup parsley, chopped, plus more for garnish
¼ cup white onion, finely diced
1 clove garlic cloves, minced
½ cup parmesan cheese, grated
¼ teaspoon salt
½ teaspoon black pepper

Steps:

  • Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
  • Preheat oven to 400°F (200°C).
  • When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
  • Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
  • Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
  • In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
  • Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
  • Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
  • Top with hot marinara sauce, and a sprinkle of chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 18 grams, Sugar 7 grams

SPAGHETTI SQUASH AND EGGPLANT MEATBALLS RECIPE BY TASTY



Spaghetti Squash And Eggplant Meatballs Recipe by Tasty image

Here's what you need: eggplants, onion, garlic cloves, oil, dried oregano, salt, pepper, fresh basil, fresh parsley, vegetarian parmesan cheese, bread crumbs, whole milk ricotta cheese, dried oregano, egg, marinara sauce, spaghetti squash, oil, salt, pepper

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 eggplants, cubed
½ onion
3 garlic cloves, minced
oil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
½ cup vegetarian parmesan cheese
1 cup bread crumbs
¼ cup whole milk ricotta cheese
1 teaspoon dried oregano
1 egg
14 oz marinara sauce, 1 jar
1 spaghetti squash
oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
  • In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
  • Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
  • On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
  • Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
  • Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy "spaghetti" quality.
  • On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
  • Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 78 grams, Fat 23 grams, Fiber 13 grams, Protein 18 grams, Sugar 20 grams

SPAGHETTI SQUASH AND MEATBALLS



Spaghetti Squash and Meatballs image

Make and share this Spaghetti Squash and Meatballs recipe from Food.com.

Provided by Sandi From CA

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 large spaghetti squash, halved lengthwise and seeded (about 4 lbs)
3 tablespoons unsalted butter, cut into pieces
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 lb uncooked chicken sausage or 1 lb turkey sausage, casings removed
3/4 cup plain breadcrumbs
1/2 cup freshly grated parmesan cheese (more to taste, for me that'd be a LOT more)
8 basil leaves, torn

Steps:

  • Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
  • Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil.
  • Season to taste with salt and pepper.
  • Meanwhile, combine the sausage with the bread crumbs and form into 1-inch meatballs.
  • In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
  • Add the meatballs and cook, stirring, until browned, about 6 minutes.
  • Cover and cook over low heat until cooked through, about 3 minutes more.
  • Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.

Nutrition Facts : Calories 547.7, Fat 36.9, SaturatedFat 14.4, Cholesterol 170.1, Sodium 1531.6, Carbohydrate 31.5, Fiber 1.1, Sugar 3.5, Protein 23.8

MICROWAVE SPAGHETTI SQUASH



Microwave Spaghetti Squash image

One of the pleasant surprises about squash is that it's so low in calories. That means I can "splurge" a little with the other ingredients. Spaghetti squash is fun to work with and so "tender tasty"!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 12

1 spaghetti squash (about 1-1/2 pounds)
1 medium sweet red pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 medium tomato, chopped
1 medium zucchini, thinly sliced
1 cup sliced mushrooms
1 tablespoon tarragon vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately.

Nutrition Facts :

SPAGHETTI SQUASH AND MEATBALLS



Spaghetti Squash and Meatballs image

Spaghetti squash is a great stand-in for spaghetti--meatballs go great with both!

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 8

1 large spaghetti squash, halved lengthwise and seeded
3 tablespoons unsalted butter, cut into pieces
2 tablespoons extra-virgin olive oil
1 pinch Salt and freshly ground pepper
1 pound uncooked chicken or turkey sausage, casings removed
¾ cup plain bread crumbs
½ cup freshly grated Parmesan cheese
8 leaf (blank)s basil leaves, torn

Steps:

  • Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil. Season to taste with salt and pepper.
  • Meanwhile, combine the sausage with the bread crumbs and form into 1-inch meatballs. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the meatballs and cook, stirring, until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.
  • Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.

Nutrition Facts : Calories 597 calories, Carbohydrate 46.5 g, Cholesterol 119.5 mg, Fat 34 g, Fiber 0.9 g, Protein 31.6 g, SaturatedFat 12.6 g, Sodium 1357.5 mg, Sugar 1.4 g

SPAGHETTI SQUASH AND MEATBALLS



Spaghetti Squash and Meatballs image

Spaghetti squash and meatballs. You can top with sauce too, if you like.

Provided by KNOEL1414

Categories     Spaghetti Squash Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

1 (4 pound) spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil, or as needed
sea salt and freshly ground black pepper to taste
1 medium zucchini, roughly chopped
½ medium onion, roughly chopped
½ medium red bell pepper, roughly chopped
2 cloves garlic
½ medium yam, peeled and chopped
½ cup chopped carrots
2 pounds lean ground turkey
1 cup almond meal
2 large eggs
½ teaspoon sea salt
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
  • Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
  • Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
  • Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
  • Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
  • Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
  • Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
  • Season spaghetti squash with salt and pepper and top with meatballs.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 29 g, Cholesterol 130.4 mg, Fat 20.6 g, Fiber 3.5 g, Protein 29.8 g, SaturatedFat 3.7 g, Sodium 241.4 mg, Sugar 2.2 g

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Prepare Spaghetti Squash: *See QUICK TIPS below before attempting to cut the squash for the first time. Preheat oven to 400 degrees. While meatballs are simmering - cut the squash in half, remove the seeds, brush inside flesh with olive oil, sprinkle with salt and pepper. Place cut side down on a large glass casserole dish or sheet pan.
From kitchencopycat.com


HOW TO COOK SPAGHETTI SQUASH IN THE MICROWAVE - MANY SIMPLE …
2021-09-09 Instructions. Pierce spaghetti squash with a fork about 8 times. Place in the microwave 3-4 minutes (do not cook longer than 5 minutes whole). Remove the squash from the microwave and slice from top to bottom lengthwise. Using a spoon, remove seeds and pulp and discard. Place 1/4 cup water in the bottom of a small casserole dish.
From manysimplerecipes.com


SPAGHETTI SQUASH AND MEATBALLS - EASY GOOD IDEAS
2021-07-28 Heat meatballs in the microwave per package instructions. Heat pasta sauce in microwave in a microwave safe cup (do 30 seconds at a time and stir). Check and do another 30 seconds until hot. On a plate place spaghetti squash and put meatballs on top. Put pasta sauce over the top and add parmesan cheese.
From easygoodideas.com


SPAGHETTI SQUASH AND MEATBALLS - TARA TEASPOON
2020-09-01 Microwave whole squash on High 5 minutes to soften. When just cool enough to handle, cut lengthwise in half and scoop out seeds. Place, cut side down in a shallow microwave-safe dish and microwave on High until flesh is completely softened, about 8 to 10 minutes. Let stand until cool enough to handle, about 15 minutes.
From tarateaspoon.com


THE GOOD DISH SPAGHETTI SQUASH, MEATBALL & MOZZARELLA BAKE
Place into the microwave and cook on high for 6 to 8 minutes, depending on the size. When soft, scoop out the seeds and discard and remove any liquid from the baking dish. Scrape the inside of the spaghetti squash with a fork to form the "noodles" and nestle the meatballs into the squash.
From gooddishtv.com


SPAGHETTI SQUASH AND MEATBALLS RECIPE | MYRECIPES
Cover and chill squash and meatballs up to 24 hours. Cook garlic in hot olive oil in a Dutch oven over medium-high heat, stirring occasionally, 1 minute. Add pasta sauce, diced tomatoes, and meatballs; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Microwave squash, covered with plastic wrap, at HIGH 3 minutes.
From myrecipes.com


SPAGHETTI SQUASH AND MEATBALL MEAL PREP BOWLS
2021-09-16 Step by step instructions. 1. Mix together meatballs - First, preheat oven to 375ºF. Mix together the meatball ingredients, including the ground beef, worcestershire sauce, salt, egg, oregano, basil and parmesan. Roll into 1.5 tablespoon balls.
From sweetpeasandsaffron.com


SPAGHETTI SQUASH AND MEATBALLS RECIPE - RECIPES.NET
2022-03-21 In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form the meatballs, and transfer to a greased baking sheet. Bake in the oven for about 20 minutes until fully cooked. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
From recipes.net


15 MINUTE RECIPE •MICROWAVE SPAGHETTI SQUASH - LOAVES AND DISHES
2020-04-02 STEP 2. Place cut face down into a microwave safe baking dish. STEP 3. Pour in enough water to equal 1 inch in the bottom of the pan. STEP 4. Microwave for 12 minutes or until the skin pierces easily with a fork. STEP 5. Remove from the microwave and use a fork to scrape the spaghetti like strings from the middle of the squash.
From loavesanddishes.net


HOW TO MICROWAVE SPAGHETTI SQUASH - BELLSFAMILYFUN.COM
2022-05-26 Spaghetti Squash is definitely one in every of my favorite veggies 12 months spherical. It is delicious, filling and it makes an incredible low carb substitute for to serve with Crockpot Meatballs or in soups! This mild and delicious veggie is good cooked throughout the microwave whereas your Pasta Sauce is simmering on the vary prime!
From bellsfamilyfun.com


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