MICROWAVE SPAGHETTI SQUASH & MEATBALLS RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, pepper, meatballs, pasta sauce, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Slice the spaghetti squash in half. If you're having difficult, poke some holes with a knife, then microwave for 5 minutes.
- Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.
- Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.
- Using a fork, shred the squash into noodle-like strands.
- Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.
- Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 36 grams, Fat 28 grams, Fiber 9 grams, Protein 16 grams, Sugar 17 grams
SPAGHETTI SQUASH MEATBALL CASSEROLE
One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.
Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
SPAGHETTI SQUASH AND EGGPLANT MEATBALLS RECIPE BY TASTY
Here's what you need: eggplants, onion, garlic cloves, oil, dried oregano, salt, pepper, fresh basil, fresh parsley, vegetarian parmesan cheese, bread crumbs, whole milk ricotta cheese, dried oregano, egg, marinara sauce, spaghetti squash, oil, salt, pepper
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375ºF (190ºC).
- Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
- In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
- Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
- On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
- Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
- Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy "spaghetti" quality.
- On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 78 grams, Fat 23 grams, Fiber 13 grams, Protein 18 grams, Sugar 20 grams
SPAGHETTI SQUASH AND MEATBALLS
Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
- Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
- Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
- Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
- This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.
SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, pepper, marinara sauce, ground turkey, parsley, white onion, garlic cloves, parmesan cheese, salt, black pepper
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
- Preheat oven to 400°F (200°C).
- When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
- Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
- Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
- In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
- Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
- Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
- Top with hot marinara sauce, and a sprinkle of chopped parsley.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 18 grams, Sugar 7 grams
SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
- Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
- Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
- Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
- Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
- Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
- Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
- Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
- Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
- Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
- Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
- Enjoy!
Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams
CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
- Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
- Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
- Bake an additional 5-10 minutes, or until cheese melts.
- Serve in the squash, and top with basil.
- Enjoy!
Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
SIMPLE SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: onion, crushed tomato, unsalted butter, salt, ground pork, ground beef, onion, garlic, shredded parmesan cheese, panko breadcrumbs, fresh parsley, worcestershire, egg, salt, black pepper, spaghetti, parmesan cheese
Provided by Nathan Ng
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F (200˚C).
- Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat.
- Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart. Remove onion.
- In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
- Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
- Bake the meatballs for 16 minutes.
- Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
- Drain pasta and toss lightly in about a tablespoon of oil (optional).
- Pour the sauce over the pasta. Transfer the cooked meatballs and top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 1583 calories, Carbohydrate 132 grams, Fat 75 grams, Fiber 10 grams, Protein 92 grams, Sugar 19 grams
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
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SPAGHETTI SQUASH AND MEATBALLS - HEALTHY RECIPES BLOG
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4.9/5 (49)Calories 382 per servingCategory Main Course
- Prepare the spaghetti squash: Pierce the spaghetti squash in a few spots with a sharp knife. Microwave 5 minutes; turn to the other side and microwave 5 more minutes, until soft to the touch. Let stand for 5 minutes to finish cooking. Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow to cool 5 minutes, until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl. Set aside.
- Prepare the meatballs: In a medium bowl, mix together the beef with the salt, pepper, garlic powder, onion powder, smoked paprika and oregano. Form into 24 small meatballs. Place the meatballs on the prepared baking sheet. Bake 10 minutes, until juices run clear and an instant-read thermometer inserted in a meatball reads 160 degrees F.
- Heat the marinara sauce in a large saucepan over medium-low heat. When meatballs are ready, transfer them to the warm sauce and continue to simmer for 5 more minutes.
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