So we’ve been doing the low-carb thing for a couple weeks now. It’s recipes like these that keep me keepin’ on. I love so many things about eating limited carbs, except for the obvious lack of pasta. BUT, to the defense of this diet/lifestyle, there’s no shortage of cheese (hello, lover), meats, eggs, and veg – also many of my favorite foods. I actually feel a lot more energetic and “lighter” eating this way, so it’s all good.
Oh, and by the way, this dish is AMAZING. Tender (but still with a little bite) spaghetti squash with perfect meatballs, tomato sauce, and melted cheese? How bad could that be. It’s the first time spaghetti squash hasn’t pissed me off – that’s saying a lot since I’ve given it a lot of chances subbing for pasta. I used Mario Batali’s tomato sauce recipe which is my go-to recipe for quick-cooking tomato sauce. I also used my favorite meatball recipe for the meatballs (I subbed almond meal for the bread crumbs), but use whichever is your favorite. Same goes with the sauce. For this dish, instead of frying the meatballs, I just dropped them in the tomato sauce to cook for about 35-40 minutes. I did this, along with cutting and de-seeding the spaghetti squash, ahead of time on the weekend, so come weeknight, it was a very easy dinner to put together. Perfection.
Spaghetti Squash and Meatball Boats
Just the Tip / Inspired by Iowa Girl Eats
What I used:
- 2 spaghetti squash – choose ones that are heavy for their size
- olive oil, salt, papper
- 16-20 meatballs, depending on appetite
- tomato sauce (about 1 cup)
- 4 oz part-skim mozzarella, freshly shredded (freshly shredded is so much better! I’ll never go back to pre-shredded now.)
- chopped fresh parsley for garnish (optional)
What I did:
- Preheat oven to 400 and prepare sauce and cook raw meatballs in the sauce for 35-40 minutes.
- Pierce each spaghetti squash with a sharp knife or fork along several times. Cook each spaghetti squash in the microwave for 3-4 minutes, turning halfway through. Cut each spaghetti squash in half lengthwise and scoop out and throw away the seeds.
- Drizzle the insides of the spaghetti squash with olive oil and season generously with salt and pepper. Roast cut-side up (this is key to prevent mushiness) for 45 minutes. Once the squash is tender, remove from oven and pull the flesh of the squash with a fork to separate the strands.
- Raise the oven heat to 450.
- Add a spoonful of sauce (about 1/4 cup – enough to cover the squash) and 4-5 meatballs to each squash boat. Sprinkle on the freshly shredded mozzarella over each squash boat and bake for 5-6 minutes until good and melty.