Recipe Image

Spaghetti Squash and Meatballs

  • 20 m
  • 1 h 15 m
Diabetic Living Magazine
“Looking for a pasta that's lower in carbohydrates? Look no further than spaghetti squash. Mix it with homemade meatballs and lower-sodium pasta sauce, and you will quickly love this healthy swap.”


    • 1 2½ to 3-pound spaghetti squash, halved crosswise and seeded
    • 2 teaspoons olive oil
    • 1 cup chopped fresh cremini or button mushrooms
    • ½ cup chopped onion
    • ½ cup finely chopped red sweet pepper
    • 1 teaspoon dried Italian seasoning, crushed
    • ¼ teaspoon black pepper
    • ⅛ teaspoon salt
    • ⅓ cup fine dry whole wheat bread crumbs
    • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
    • 12 ounces 90% lean ground beef
    • 1¾ cups lower-sodium pasta sauce, such as Prego® Heart Smart Traditional
    • Shaved Parmesan cheese and/or shredded fresh basil (optional)


  • 1 Preheat oven to 400°F. Line a 2-qt. rectangular baking dish with foil or parchment paper. Place squash halves, cut sides down, in the prepared dish. Bake 30 minutes.
  • 2 Meanwhile, for meatballs, in a large oven-going skillet heat oil over medium. Add mushrooms, onion, and sweet pepper; cook 5 minutes or until tender, stirring occasionally. Stir in Italian seasoning, black pepper, and salt. Transfer mixture to a large bowl. Stir in bread crumbs and egg. Add ground beef; mix well. Shape into 16 meatballs and place in same oven-going skillet.
  • 3 Place skillet in oven alongside squash. Bake 15 to 20 minutes more or until squash is tender and meatballs are cooked through (160°F). Drain off any fat from meatballs.
  • 4 Cool squash in baking dish on a wire rack 10 minutes. Using a fork, scrape squash strands into a large bowl. Cover and keep warm.
  • 5 Add pasta sauce to meatballs in skillet. Cook and stir over medium until sauce is heated through. Serve meatball mixture over squash and, if desired, sprinkle with cheese and/or basil.
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