Focus on the flavorful meatballs, marinara and mozzarella cheese without filling up on carb-heavy pasta.
2 tbsp Olive oil
1 Spaghetti squash, cut in half lengthwise
Kosher salt, to taste
Black pepper, to taste
1/4 cup Water
2 cups Marinara sauce
1 cup Grated mozzarella
2 tbsp Parmesan, for garnish
1/4 cup Sliced basil, for garnish
Preheat the oven to 425 degrees F.
Heat a medium non-stick skillet over medium heat and add 1 tablespoon of olive oil. When hot, add in the meatballs and sear until golden brown on all sides, about 6 minutes. Remove from the pan to a paper towel-lined plate.
Drizzle the cut spaghetti squash with the remaining olive oil and season with salt and pepper. Place cut-side down in a glass or ceramic baking dish and pour the ¼ cup of water into the baking dish. Place into the microwave and cook on high for 6 to 8 minutes, depending on the size. When soft, scoop out the seeds and discard and remove any liquid from the baking dish.
Scrape the inside of the spaghetti squash with a fork to form the "noodles" and nestle the meatballs into the squash. Top with marinara sauce and sprinkle with the mozzarella cheese. Place back into the baking dish and bake in the oven until the cheese melts and the edges of the squash have started to brown, about 12-15 minutes. Remove from the oven and serve with grated parmesan and some torn basil.
Get your Italian pasta fix with this delicious meal. With spaghetti squash as the star, you can focus on the flavorful meatballs, marinara and mozzarella cheese without filling up on carb-heavy pasta.