Thursday, October 17, 2013

Wok's For Dinner: Spaghetti Squash & Meatballs

I've been expanding our food horizons the last few weeks, coming up with some new recipes & trying new foods.  The other day, we had our first taste of spaghetti squash, a much healthier alternative to traditional spaghetti pasta.  I threw together a few basic ingredients and, voila!, I was really impressed & pleased!

Spaghetti Squash Meatballs

1 spaghetti squash
1 package of your favorite frozen meatballs
1 jar spaghetti sauce
grated Parmesan cheese

Wash outside of spaghetti squash, then place into a large stockpot of boiling water.  Boil for 30 minutes or until rind is fork-tender.  Meanwhile, brown meatballs in saucepan over medium heat for 5-7 minutes.  Stir in spaghetti sauce.  Reduce heat to low, cover, and simmer for 15-20 minutes.  When squash is finished, remove from pot and place on cutting board.  Allow to cool for 5 minutes or until cool enough to handle.  Slice squash in half and scoop out seeds.  Remove flesh with a fork or spoon.  Serve meatballs and sauce on top of squash, sprinkling some grated Parmesan cheese on top if desired.

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