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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | seasoned bread crumbs | 1 | large | egg, beaten | 1 | tablespoon | oregano, dried | 1 | spray (about 1 second) | Pam cooking spray | 2 | cups | Tomato canned, puree | 1 1/2 | cups (8 fl oz) | water | 12 | cups, cubes | Squash, winter, spaghetti, cooked | 1 | pound | Beef, ground, 5% fat |
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Steps
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Sequence
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Step
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| | 1 | Mix beef, egg, breadcrumbs, oregano and salt/pepper to taste | | 2 | Shape into 8 balls | | 3 | Brown on all sides in a pan sprayed with Pam | | 4 | Remove from pan once browned, and place in a saucepan with 4 cups of spaghetti sauce (either make it quickly mixing the puree with the water or if using store bought sauce, I like Hunts -- it''s all natural with no added sugar or fat). | | 5 | Simmer for about an hour. Makes 4 servings (2 meatballs per serving) | | 6 | Cook the spaghetti squash by roasting it whole at 400 for 50 minutes. Once cooled, prepare by halving, scraping seeds and removing the flesh with a fork so that it pulls away in spaghetti-like strings.. 1 serving is about 3 cups (a good sized plate). | | 7 | Top the squash with some sauce and 2 meatballs... |
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