SPAGHETTI SQUASH MEATBALL CASSEROLE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 is a great stand-in for spaghetti--meatballs go great with both!
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 8
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. You can top with sauce too, if you like.
Provided by KNOEL1414
Categories Spaghetti Squash Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
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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