Spaghetti Squash with Meatballs

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If you’ve never cooked with spaghetti squash, you’ll be amazed by how the cooked flesh pulls apart into spaghetti-like strands. In this spaghetti and meatball dish, it actually takes the place of pasta.

Tags: Intermediate, 20 Mins, Entrées, Beef, Pasta & Noodles, Italian, Baking, President's Choice Blue Menu, Good Source of Vitamins/Minerals
Serves: 8
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 60  minutes
Total: 75  minutes

Additional Information

Ingredients

1 large spaghetti squash
32 PC Blue Menu Lean Italian Beef Meatballs , about half of a 907-g pkg
1/4 cup (50 mL) PC 100% Parmesan Grated Cheese
2 tsp (10 mL) olive oil
2 cloves garlic, minced
4 cups (1 L) sliced button or cremini mushrooms (about 12 oz/375 g)
1/4 tsp (1 mL) hot pepper flakes (optional)
1 bag (8 oz/227 g) fresh spinach, trimmed and chopped
1 jar (700 mL) PC Blue Menu Tomato & Basil

Instructions

  1. Preheat oven to 400°F (200°C). Spray large rimmed baking sheet with cooking spray.
  2. Cut squash in half. Remove seeds. Place squash cut side down on baking sheet; bake in centre of oven for 30 minutes. Arrange meatballs in single layer on same baking sheet; bake for 14 to 16 minutes or until meatballs are heated through and squash is tender. Using fork, scrape squash strands into a bowl; stir in Parmesan cheese. Transfer to serving dish; keep warm. Cover meatballs to hold warm.
  3. Meanwhile, in large saucepan, heat oil over medium-high heat; cook garlic, mushrooms and hot pepper flakes (if using) for about 5 minutes or until mushrooms are golden. Add spinach in two batches; cook for about 2 minutes or until slightly wilted. Stir in pasta sauce and hot meatballs; reduce heat to low and cook for about 5 minutes or until heated through. Spoon over squash.

Nutritional Information

Per serving:
280 calories
fat 11 g
sodium 590 mg
carbohydrate 28 g
fibre 6 g
protein 17 g
Source of Fibre
Source of Calcium
Source of Iron
Good Source of Vitamin A
Good Source of Vitamin C