Spaghetti Squash and Meatballs

spaghetti squash header

After a week of traveling to Atlanta for work, and a weekend full of football games and tailgating, I can’t tell you how excited I was last night for my first home-cooked meal in 8 days.  Excited is actually an understatement, I was crazy pumped.  I needed vegetables big time.

Here to save the day, spaghetti squash with sauteed vegetables, and a couple of meatballs for good measure.

If spaghetti squash is still unfamiliar territory for you, have no fear.  My fail proof way to cook a spaghetti squash is this:

Preheat the oven to 400 degrees
Cut the spaghetti squash in half longways
Scrape out the seeds and squash guts
Add about 1/2 cup of water to a large glass pan (enough for about 1/4 inch layer across the bottom of the pan)
Put squash cut sides down into the pan and bake for about 35 minutes
Let the squash cool on a plate or cooling rack
Use a fork to scrap the “spaghetti” from both halves into a bowl
Easy.  Breezy.

This meal takes about 20 minutes total to prepare once the squash is cooked, so I have a pretty good feeling this super simple recipe may become a staple in your kitchen in no time.

spaghetti squash 1{my greens of choice – zucchini and spinach – feel free to improvise here}

spaghetti squash 2{meatballs make the spaghetti squash feel like a heartier meal – ground turkey is super clutch for healthy meatballs}

spaghetti squash 4{spaghetti squash + sauteed veggies + meatballs = perfection}

Spaghetti squash recipe

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