Quick meatballs using store bought or homemade sauce.... the spaghetti squash gives you the spaghetti without the extra calories ...plus it's loaded with vitamins!
Quantity
8
Quantity Unit
Meatballs
Prep Time (minutes)
10
Cook Time (minutes)
60
Ready In (minutes)
70
Ingredients
Amount
Measure
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
Steps
Sequence
Step
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).
