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Spaghetti Squash and Meatballs

October 2006
Spaghetti Squash and Meatballs

by 7 people

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Top with your favorite marinara sauce for a pasta-less pasta dish.

Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 1 large spaghetti squash (about 4 pounds), halved lengthwise and seeded
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 pound uncooked chicken or turkey sausage, casings removed
  • 3/4 cup plain bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 8 basil leaves, torn
  1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil. Season to taste with salt and pepper.
  2. Meanwhile, combine the sausage with the bread crumbs and form into 1-inch meatballs. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the meatballs and cook, stirring, until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.
  3. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.
  • Blackstone Monterey County Sauvignon Blanc 2005 (California)
Tip Waste not
  • Toss extra basil into a food processor with olive oil, salt and nuts for an easy pesto sauce, and freeze for later.