Baked Spaghetti Squash with Meatballs
1 large spaghetti squash
prepared or homemade pasta sauce
grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
- Preheat the oven to 375°F.
- Cut the squash in half lengthwise and scoop out the seeds. Brush with olive oil. Place on a baking sheet, cut side down and bake for 30 to 40 minutes or until tender when poked with a fork. Cool slightly on the baking sheet.
- Using a fork, scrape the squash strands onto plates, top with meatballs and sauce and sprinkle with parmesan cheese and basil.
1 lb ground beef or 1 lb mix of ground beef and ground pork
1/4 cup onion, minced
1 large clove garlic, minced
1 teaspoon Italian herbs
1/3 cup breadcrumbs
1/4 cup milk
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper, to taste
Heat oven to 400°F. Mix all ingredients together in a bowl. Roll into small balls with your hands.
Place the meatballs in a lightly greased 13 x 9 inch baking dish and bake about 20-25 minutes. Drain excess fat and use as desired.