Spaghetti Squash and Parmesan Meatballs will change how you think about a traditional Spaghetti and Meatball dinner! This fabulous spaghetti squash entree uses homemade Parmesan Meatballs and Spaghetti Sauce. It's healthy, low calorie, gluten free and has just enough kick from paprika and cayenne pepper to make it mouthwatering. Excellent substitute for pasta. Even your kids will enjoy this recipe!
1 microwave oven to partially cook spaghetti squash
2 18x26" cookie sheet pans (one to roast the spaghetti squash and one to cook the meatballs)
parchment paper
1 large sharp knife to cut spaghetti squash
1 9x13" glass baking dish
Ingredients
SPAGHETTI SQUASH:
1largespaghetti squash
2tbsp.olive oilor as needed
1tsp.Salt and pepperto taste
1pinchpaprika
1pinchcayenne pepper
28oz. jarspaghetti sauce(any flavor), or homemade tomato marinara sauce
PARMESAN MEATBALLS:
1lb.96% lean ground beef
1cup4C brand gluten free seasoned bread crumbsregular bread crumbs or panko bread crumbs can also be used
2largeeggs
2tbsp.diced red onion
1tbsp.dried parsley
1tsp.dried thyme
1tsp.dried Italian seasoning
1cupparmesan cheeseor 6-cheese Italian cheese blend
3/4tsp.pink Himalayan sea salt
1/2tsp. ground black pepper
Instructions
SPAGHETTI SQUASH:
Prick spaghetti squash all over with a fork.
Place in microwave on 100% power for about 12-13 minutes.
Remove from microwave and cut in half lengthwise.
Remove seeds.
Drizzle olive oil over top of squash halves.
Sprinkle each squash half generously with salt, pepper.
Add just a few shakes of cayenne pepper and paprika.
Place cut-side down on a parchment paper-lined cookie sheet.
Bake at 400° about 45 minutes until cooked through.
Remove from oven and remove squash from shell with a fork.
Place in the bottom of a greased 9x13” baking dish.
Add cooked meatballs.
Spoon spaghetti sauce over top.
Sprinkle casserole very lightly with paprika and cayenne pepper to give it just a little kick.
Heat through at 350° for about 10-15 minutes.
PARMESAN MEATBALLS:
Combine ingredients in a large mixing bowl with your hands until thoroughly mixed.
Roll beef mixture into balls.
Place on a lightly sprayed cookie sheet and bake at 350° about 30-40 minutes or until meatballs are thoroughly cooked.
Yield: 24 meatballs.
Use as directed above.
Notes
NOTE: Cyndie used a chicken-parmesan meatball from HEB. The meatballs were gluten free and the parmesan cheese was vegan. She has also made this with her own homemade marinara sauce.NOTE: If you cook the squash too long it will explode in the microwave. So it won’t be too soft, but hopefully soft enough that you can cut it with a knife and remove the seeds and pulp.NOTE: You can use regular bread crumbs in the recipe if you don't want to use gluten free bread crumbs.