Recipe of the Week 3/2 - Meatball-stuffed Spaghetti Squash


2 medium spaghetti squash (about 5 pounds total)

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup marinara sauce

1/4 cup finely grated Parmesan cheese (about 1 ounce)

1/4 cup torn fresh basil leaves, plus more for garnish

1/4 teaspoon red pepper flakes

12 ounces precooked meatballs [about 12 (1 1/2-inch) meatballs], thawed if frozen

3/4 cup whole-milk

low-moisture shredded mozzarella cheese 

Instructions Prepare spaghetti squash (poke squash with a fork a few times, and microwave on high 10-12 minutes until fork tender, then slice in half when cool enough to handle. OR, slice in half and bake at 400 in oven in baking dish with 1-inch of water for 30-45 minutes until fork tender. THEN scoop away seeds and discard. Use a fork to separate spaghetti squash strands (“noodles,”) leaving about 1/2 inch of unshredded squash left in the shell. Transfer the shredded squash to a large bowl. Add the sauce, Parmesan, basil, and red pepper flakes and stir to combine. Evenly divide the shredded filling between the squash halves. Divide the meatballs over the filling, then top with the mozzarella cheese. Bake until the meatballs are heated through and the cheese is melted, 15 to 20 minutes. Garnish with more fresh basil before serving. 

Nutrition Facts: Servings 4.0 Calories 441 Fat 29.6 g (45.5%) Saturated 11.7 g (58.5%) Carbs 20.9 g (7.0%) Fiber 4.4 g (17.5%) Sugars 9.5 g Protein 24.1 g (48.3%) Sodium 902.1 mg (37.6%) 

Adapted from: Found by: Ashley DeGeare NDTR, CHC 

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