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Spaghetti & Meatballs

November 3, 2011

It occurs to me that until now I have not yet shared one of my favorite fall recipes (which I make all year around, but it’s best in the fall) – Spaghetti and Meatballs.

How is that a fall recipe, you may ask, and what is so special about Spaghetti and Meatballs? Instead of loading up on the heavy carb-rich pasta, I use spaghetti squash!


I don’t follow the directions recommended on the sticker. I bake it in the conventional oven instead. The hardest part about the squash is to cut it in half lengthwise. The shell is very hard and thick, so I put it in the microwave for just 2 minutes to soften it up. Can’t say that the knife slides like in butter, but it makes cutting much easier.


Now scape out all the seeds with a spoon. Sprinkle with salt and pepper. Place face down on a sprayed baking sheet and bake for 25-30 minutes at 350 degrees.


While the squash is baking, prepare the sauce and meatballs. Pour the sauce in a pot, place the frozen meatballs, cover and cook on low-medium heat for 25 minutes. (I am all about easy dinners mid-week).


Now, decompress for 20 minutes while dinner is cooking.


Once the Squash is done, carefully shred it with a fork. It should start coming apart easily and resemble a spaghetti-like mixture.


Divide the “spaghetti” into plates and top off with sauce, meatballs and parmesan cheese.


Enjoy… and no leaving the table until your plate is licked clean! Smile


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