I love pasta! It’s just so warm, comforting and gives you a big hug. Who doesn’t like pasta? I’ve been wanting to try spaghetti squash forever and finally tried it last night. It truly resembles spaghetti, with it’s stringy strands. It has a slight crunch similar an al dente pasta, which actually added a nice texture. Okay, it obviously doesn’t taste like spaghetti. It is squash after all. If you just load the spaghetti squash with marinara sauce, you don’t even notice the squashy taste. My first attempt at spaghetti squash was a very simple one, perfect for a week night.
Spaghetti Squash & Meatballs (serves 2-4)
1 large spaghetti squash
freshly cracked pepper
store bought fully cooked frozen meatballs
store bought tomato basil sauce
Parmesan cheese, shredded
Preheat oven to 450° F. Use your strength and a sharp knife to slice the spaghetti squash in half lengthwise. Scoop out the guts, stringy parts and seeds, in the center of the squash. Coat and massage the inside of the squash with olive oil, salt and pepper. Place spaghetti squash halves upside down on the upper rack in the oven. Line a cookie sheet with aluminum foil and place under the squash on the lower rack. Bake for about 30-45 minutes, depending on size. Poke the a fork to see if the if the flesh of the squash is tender.
While the squash is cooking, pour tomato sauce and meatballs into a sauce pan. Cook until heat through.
Scoop the stringy flesh of the squash out with a spoon. Serve and top with tomato sauce, meatballs, basil and cheese. Enjoy!