Spaghetti Squash Meatball Bake

A friend was recently raving to me about a stuffed acorn squash recipe. It made me think of how to create something for my favorite type of squash, Spaghetti.

I LOVED this recipe. Not only is it delicious, but it made for a great presentation. It was also really simple, has only 4 ingredients, and is done in less than 30 minutes.

Serves: 2

1 small spaghetti squash

1 Cup Marinara Sauce

1/2 Cup Shredded Mozzarella Cheese

8 Turkey Meatballs (I use the frozen type from Trader Joes)

Cut the squash open and remove the seeds.

Fill a large microwaveable dish with about 1/2 inch of water. Place the squash in the dish, cut side down. Cover the dish with plastic wrap and cut several holes to vent.

Microwave for 6-9 minutes (depending on size). I only made one half since this was lunch for me, but I can typically fit both halves in a large dish and microwave the squash for 10 minutes total. The squash is done when a knife inserted into the rind slides out easily.

Once the squash is done, cook the meatballs per package directions. They only take a few minutes in the microwave, so you’re almost done.

While the meatballs warm, use a fork to shred the squash, but leave the strands in the shell.

Chopped the warmed meatballs into quarters (or leave them whole, your choice).

Mix the marinara sauce and and meatballs, pour the mixture into the squash shells.

Top each shell with cheese and broil until the cheese melts. You could sprinkle a little panko on top to give it a nice crunch as well.

DELICIOUS!

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