I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Friday, March 9, 2018

Spaghetti Squash and Meatballs

For Meatball Day (March 9th), or any day, Spaghetti Squash and Meatballs is a great alternative to pasta. Easy to make and good for you!

1 medium sized (3-4lbs) spaghetti squash, cut in half and remove seeds

1 lb lean ground beef
2 cloves garlic, minced
1 egg
1 tbsp wheat germ
2 tbsps Italian bread crumbs
1 tsp oregano
1 tsp thyme
1 tsp salt
1/2 tsp pepper

650 ml or about 3 cups tomato sauce

Spread the tomato sauce in the bottom of a large baking dish and place the squash in cut side down. I didn't have a non-reactive pan large enough so I used 2 instead and divided everything in each.

Mix the beef, garlic, egg, wheat germ, bread crumbs, oregano, thyme, salt and pepper together. Form into 1 1/2 -2" balls.
Place the meatballs in the sauce around the squash.

Bake at 375F for 45 minutes. Pierce squash with a fork to see if it's tender, but it should be by then.

Carefully turn the squash over and using 2 forks loosen the "spaghetti" from the skin. Spoon the sauce in and mix together topping with meatballs.

You can serve it in the skin or on a plate with a salad.

This recipe serves 4, but it's so light and tasty you'll want seconds!

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