Have you tried spaghetti squash yet? I just discovered it myself and I couldn’t be happier. It is definitely not the same as pasta, but in this case different is good. The best part is you are adding another vegetable which is always great. Also, 1 cup of cooked spaghetti squash contains 50 calories, 1 cup cooked spaghetti contains 200 calories.
I’m just choosing not to think of it as a substitute for pasta but as something different for dinner. Spaghetti Squash is truly delicious but my brain needs disassociation away from the word spaghetti, and from the word squash come to think of it. To clarify, I really like all kinds of squash but spaghetti squash tastes different from regular winter squashes. It is really good, try it and you’ll see what I mean.
Start by splitting the spaghetti squash in half, remove the seeds, place face down on a baking sheet and pop them in the oven.
Now be aware these are not traditional meatballs, but they are really tasty and super easy to make. The seasoning is already added to Italian sausage cutting the work in half. We get our sausage from a local butcher shop because they don’t add weird ingredients – just all natural flavor! I add an egg and some Parmesan to bind them, but leave out the soaked bread crumbs in the interest of saving time and keeping the meatballs gluten free.
The meatballs simmer while the spaghetti squash bakes leaving you free to assemble a salad or vegetable. It is definitely easier than juggling stirring the pasta and sauce on the stove while making a salad.
All in all, this has become a new favorite in our house.
- 1 large spaghetti squash, about 4Lbs
- 1 pound Italian sausage- hot or mild
- 1 egg yolk
- ¼ cup Parmesan
- 2 tablespoons oil for frying the meatballs
- 2 cloves garlic minced
- 1 (28-ounce) can whole tomatoes blended for 15 seconds on low
- 2 teaspoons salt
- Parmesan and shredded basil for garnish
- Preheat oven to 425F. Cut squash in half, remove seeds and place face down on a parchment lined baking sheet. Bake for 45 minutes or until tender.
- Preheat a 13" deep sided fry pan or dutch oven over med-high heat. In a stainless steel mixing bowl add all ingredients for meatballs and mix until blended. Form mixture into 1½" rounds and plate on a plate.
- To the preheated pan add olive oil and then meatballs. Fry, turning several times until browned. Add garlic to the meatballs and sauté for a few seconds, do not brown. Pour in blended tomatoes and add salt. Cover and simmer on low for 10-15 minutes until meatballs are fully cooked.
- Place cooked squash in a serving bowl, and use a fork to separate squash from shell into "pasta" strands. Top with meatballs and sauce. Garnish with Parmesan and shredded basil. Serve immediately.
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