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Spaghetti Squash And Meatballs

Microwaverina's picture
Ingredients
  Spaghetti squash 3 Pound, halved lengthwise (1 whole)
  Water 2 Tablespoon
  Green pepper 1 Medium
  Onion 1 Medium, chopped
  Extra thick spaghetti sauce 15 1⁄2 Ounce (1 jar)
  Freezer meatball base 10 Ounce (1 package)
  Grated parmesan cheese 2 Tablespoon
Directions

Remove seeds from squash.
Place squash halves, cut side down, in a 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with water, then cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 14 to 18 minutes or till pulp can be pierced with a fork, rotating the dish twice.
Let stand, covered, 10 minutes.
Meanwhile, in a 2-quart casserole micro-cook pepper, onion, and water, covered, on 100% power (HIGH) 2 to 3 minutes or till onion is tender.
Stir in spaghetti sauce and frozen meatballs.
Micro-cook, covered, on 100% power (HIGH) 7 to 9 minutes or till heated through, stirring twice.
Use a fork to shred and separate squash pulp into strands.
Pile onto a serving platter.
Serve meatball mixture over squash.
Pass Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Squash
Interest: 
Healthy
Cook Time: 
30 Minutes

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