Spaghetti (Squash) and Meatballs

by Julie Hasson and Judith Fertig

Serves 4
Hands-on time: 15 minutes
Total time: 30 minutes

On busy evenings, this quick and easy dinner is a cinch to prepare and packed with flavor, especially when you use make-ahead meatballs.

Ingredients

1 spaghetti squash
2 cups meatballs

Marinara sauce
Grated Parmesan

Instructions

Halve the squash, scrape out the seeds, and cook the halves, cut side up, in the microwave on high until they're tender when pierced with a fork, 12 to 15 minutes.
Meanwhile, combine the meatballs and your favorite marinara sauce in a large saucepan over medium-high heat. Bring it to a boil, then reduce the heat and simmer it partially covered for about 10 minutes.
Using an oven mitt to hold each squash half, scrape the strands with a fork into a large bowl. Spoon the marinara and meatballs over the squash. Toss the mixture well and serve it topped with grated Parmesan.

Nutritional Information
Per serving (1-3/4 cups): Calories 451 ● Total Fat 24 g (37% DV) ● Saturated Fat 9 g (43% DV) ● Cholesterol 145 mg (48% DV) ● Sodium 1341 mg (56% DV) ● Total Carbohydrate 26 g (9% DV) ● Fiber 7 g
(28% DV) ● Sugars 12 g ● Protein 32 g (64% DV) ● Vitamin A (50% DV) ● Calcium (24% DV) ● Iron (20% DV)