As a health coach at Klar Health, I love finding new recipes that not only taste great but are also on plan for our program. Today, I want to share with you one of my personal favorites: Spaghetti Squash with Meatballs.
This recipe is not only delicious but also a healthy alternative to traditional pasta dishes. Spaghetti squash is high in fiber and vitamins, and when combined with lean ground beef, fresh tomatoes, and basil, it makes for a wholesome and nutritious meal that's perfect for any night of the week.
To make this dish, you'll need just a few ingredients and about an hour of your time. Preheat your oven to 450°F, and while it heats up, mix together the ground beef, egg, salt, and pepper to form your meatballs. Bake them for 10 minutes, then set aside and start on your sauce. Crush canned whole tomatoes with scallions and oregano, and let the meatballs simmer in the sauce for 10 more minutes.
While the meatballs cook, prepare your spaghetti squash by cutting it in half lengthwise, scooping out the seeds, and baking it for 35-40 minutes at 400°F. Once it's cooked, shred the flesh with a fork and top with your meatballs and tomato sauce. Garnish with fresh basil and grated Parmesan cheese, and you're ready to enjoy!
One of the best things about this recipe is how easy it is to customize. If you're vegetarian, you can easily swap the ground beef for a meatless alternative, and if you're short on time, you can buy pre-cooked, shredded spaghetti squash to save time.
So if you're looking for a healthy and delicious meal that's quick and easy to make, give this Spaghetti Squash with Meatballs recipe a try. And if you have any questions about our program or want to get started on your own health journey, don't hesitate to fill out the health assessment on our home page.
Kevin Klar, Health Coach at Klar Health
1 1/4 lb. 90% Lean Ground Beef
1 Teaspoon Salt, Divided
1/4 Teaspoon Black Pepper
1 3/4 Cup Canned Whole Tomatoes
1/2 Cup Water
2 Scallions, Trimmed and Minced
1/4 Teaspoon Dried Oregano
1 Small (3 lb.) Spaghetti Squash
1/2 Cup Fresh Basil Leaves, Chopped
1 Tablespoon Reduced-Fat Parmesan Cheese, Grated
Preheat oven to 450°F. In a mixing bowl, combine the ground beef, egg, 1/4 teaspoon of salt, and the ground pepper. Shape the mixture into 12 meatballs. Place the meatballs onto a small sheet pan and bake for 10 minutes. As the meatballs bake, begin preparing the sauce. In a saucepan, combine the tomatoes, remaining 1/4 teaspoon of salt, water, scallions, and oregano, and bring to a simmer. Crush the tomatoes while the sauce simmers using a wooden spoon or potato masher. Carefully add the meatballs and continue to simmer gently for about 10 minutes, then turn off the heat and set aside. While the meatballs are simmering, cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut side down into the same sheet pan on which the meatballs were baked. Bake the squash at 400°F for 35 to 40 minutes. Once the squash is cooked, shred the flesh with a fork. For each serving, portion out 1 cup of spaghetti squash and top with 3 meatballs and about 1/2 cup of tomato sauce. Garnish with basil leaves and a 1/2 tablespoon of Parmesan cheese. To save time, cook the spaghetti squash in advance or buy pre-cooked, shredded spaghetti squash with no added ingredients. Enjoy.
Spaghetti Squash is a tasty and healthy alternative to pasta.