Friday, October 15, 2010

Spaghetti Squash with Meatballs

I got this idea from Make It and Love It, and I knew I had to try it.
It did not let me down!
I was worried that the squash wouldn't be as filling as real noodles, but that wasn't the case either.

And remember all that pepperjack cheese I had?
Well it added just the right amount of spice, packed individually into each of those juicy meatballs.
We will be going back to this recipe again and again.

Spaghetti Squash with Meatballs
For the Squash:
Cut in half lengthwise and scoop out seeds and pulp.
Put 1-2 Tbsp. of butter in each half (depending on the size).
To cook, either:
Bake (cut side up) at 400 for 45 minutes, or
Microwave on high for 10-15 minutes.
Shred with a fork (squash will naturally take on the spaghetti noodle form).

For the Meatballs:
1 lb. ground beef
1 egg
1/2 c. seasoned italian breadcrumbs
1 small onion
3 cloves garlic
2 tsp. worcestershire sauce
1/2 tsp. red pepper flakes
1 Tbsp. dried parsley
1/4 c. parmesan or romano cheese
12-16 slices/chunks pepperjack cheese (or mozarella)

Combine all igredients except pepperjack/mozzarella cheese.
Divide into 12-16 chunks.
Place a chunk of pepperjack cheese next to each meat chunk and form the meatball around the cheese.
Bake at 450 for 12 minutes on a greased baking sheet.
(I didn't want to heat up the house so I actually cooked mine in an electric frying pan - just be sure and turn it so it cooks evenly on all sides.)

Serve meatballs over spaghetti squash and top with your favorite sauce.

** Meatballs can be frozen prior to cooking, as well as once cooked **

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