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Spaghetti Squash And Meatballs

Microwaverina's picture
  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

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: 
Main Dish
Cook Time: 
30 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1675 Calories from Fat 805

% Daily Value*

Total Fat 90 g139.1%

Saturated Fat 27 g134.8%

Trans Fat 0 g

Cholesterol 251.4 mg83.8%

Sodium 2535.8 mg105.7%

Total Carbohydrates 150 g50%

Dietary Fiber 16.8 g67.1%

Sugars 26.9 g

Protein 95 g189.1%

Vitamin A 81.1% Vitamin C 280%

Calcium 78% Iron 50%

*Based on a 2000 Calorie diet

Spaghetti Squash And Meatballs Recipe