ROASTED SPAGHETTI SQUASH AND MEATBALLS

I love this recipe because it is a little something ~new and different~ from the traditional spaghetti and meatballs. Spaghetti squash is just as delicious (but perhaps a little less filling). This recipe has a great nutritional value and lots of flavor.

Serves: 2 | Prep Time: 10 minutes | Bake Time: 40 minutes | Total: 50 minutes

INGREDIENTS

• 🍝 1 spaghetti squash
• 🍝 1-2 tbsp olive oil
• 🍝 Salt and pepper
• 🍝 Sauce: Tomato and basil marinera sauce, garlic, basil, rosemary, and thyme
• 🍝 12 frozen meatballs

CREATE

1. Preheat oven to 400 F.
2. Using a fork, pierce holes down the center of the spaghetti squash, in the same spot where you will cut the squash in half, lengthwise.
3. Microwave the squash for about 3-5 minutes. Let cool (5-10 minutes) before slicing the squash in half.
4. Scoop out the seeds; drizzle inside of squash with olive oil, salt, and pepper.
5. Place the two halves open-side down on a oven-safe tray and roast for 35-40 minutes, or until easily pierced with a knife.
6. Warm the tomato and basil marinera sauce, basil, thyme, rosemary, and garlic over low heat. Add cooked meatballs to sauce.
7. Scoop out spaghetti squash tendrils; serve with meatball sauce on top.