Spaghetti Squash And Meatballs
|Spaghetti squash||3 Pound, halved lengthwise (1 whole)|
|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.