Baked Spaghetti Squash and Meatballs Recipe
This recipe is not only healthy but the leftovers make for a fantastic freezer meal!
baked spaghetti squash with meatballs
Two Pink Peonies
(about 24 ounces each)
or store bought meatballs
For the Pesto
shredded parmesan cheese
plus extra for garnishing
extra virgin olive oil
walnuts may be substituted
Begin by preheating your oven to 400 degrees and then line a baking sheet with aluminum foil.
Wash your spaghetti squash and cut it in half going lengthwise.
Scoop the seeds and stringy bits out and then sprinkle the squash with salt and pepper.
Spray your baking sheet with a little cooking spray and then bake your squash for 45 minutes.
While the squash roasts, also bake your meatballs according to your recipe or the package (if store bought).
In a small sauce pan begin to heat your tomato sauce on low.
Next, combine the basil, Parmesan cheese, olive oil, pine nuts, garlic, sea salt and black pepper in a food processor and blend well.
Once the squash and meatballs are done cooking, let the squash cool and add the meatballs to your tomato sauce.
Once the squash is cool enough for you to handle, scrape the insides out with a fork to get the "noodles."
Combine the squash noodles and pesto together and then add the meatballs and tomato sauce on top.
Garnish generously with shredded parmesan cheese.
To freeze, let it cool, put in a freezer safe plastic storage bag. Lay it flat, label, and freeze for a later date.
If you have a larger or very firm spaghetti squash you may need to add 15 minutes to the cooking time to ensure it is completely baked and easily shredded.