Spaghetti Squash & Meatballs

Happy Monday everybody! If you read my last post, you heard my side comment about my dream of opening a food truck. Many of you were intrigued by this, so I figured I would share a little bit about that with you all. I just love the idea of food trucks, being able to go where ever you want, the beach, a ski resort, main street, etc. I also love the fact that once you have made enough money you can pack up and go. Gives you time to do other things that you love. I would want to have a sandwich food truck; I love sandwiches. I think there are just so many possibilities and ways to be creative. My sandwiches would be super unique and out there, with the option to build your own as well. So there is a little bit about my dream of owning a food truck, haha. And yes, the squash are back. You didn’t think that winter was over yet did you?

I haven’t posted many spaghetti squash recipes, only my Spaghetti Squash Casserole and Spaghetti Squash Cake (which is to die for!). Spaghetti squash is also a great heathy substitute for pasta. This recipe is easy to make on a weeknight (like tonight!) and has a great presentation. My ski bum friends actually said they preferred the crunch of the spaghetti squash over regular spaghetti and meatballs! Test this one out with your friends/family and see what they think!

Spaghetti Squash & Meatballs

5 from 1 vote

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Servings 4

Ingredients

  

• 2 large spaghetti squash
• 2 jars marinara sauce
• 1 1/2 lb ground beef
• 1 egg
• 1/2 cup bread crumbs
• 2 tbsp basil
• 2 tbsp thyme
• 2 tsp salt
• 1 tbsp black pepper
• 1 tbsp cumin
• 1/2 tbsp paprika

Instructions

 

• Preheat oven to 400F.
• Cut spaghetti squash into halves and bake at 400F until soft (about 30-40 minutes).
• Meanwhile, combine the ground beef, egg, bread crumbs, basil, thyme, salt, pepper, cumin and paprika in a medium bowl; mix until meatball mixture is formed.
• Roll the ground beef into 1 to 2 inch balls and place on a well greased baking sheet.
• Bake along with the squash at 400F until cooked through (about 20 minutes).
• Once the squash is roasted, use a fork to pick the squash in its shell; this will create the spaghetti strands.
• Top with meatballs and marinara to serve. Add parmesan cheese if desired.

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