Looking for a delicious and healthy twist on a classic Italian dish? Say hello to Meatball Spaghetti Squash Boats! This innovative recipe not only satisfies your pasta cravings but also packs a nutritious punch with the goodness of spaghetti squash. Imagine tender, roasted squash filled to the brim with savory meatballs and rich marinara sauce, all baked to perfection. Whether you're on a low-carb diet or simply want to impress your family with a unique dinner, these delightful boats are sure to become a favorite. Get ready to embark on a culinary adventure that will leave your taste buds singing and your guests asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef or turkey
- 1 cup marinara sauce
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the spaghetti squash cooks evenly and becomes tender.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Be cautious, as the skin can be tough. Scoop out the seeds and stringy insides using a spoon, creating a hollow cavity in each half.
- Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is baking, prepare the meatballs. In a large mixing bowl, combine the ground beef or turkey, breadcrumbs, parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overmix.
- Form the meat mixture into small meatballs, about 1 inch in diameter. You should have approximately 16 meatballs.
- In a large skillet over medium heat, add a little olive oil. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (70°C) for beef or 165°F (74°C) for turkey.
- Once the meatballs are cooked, add the marinara sauce to the skillet, gently stirring to coat the meatballs. Allow the sauce to simmer for about 5 minutes to heat through and meld the flavors.
- When the spaghetti squash is done baking, remove it from the oven and let it cool for a few minutes. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
- Turn the squash halves over so the cut side is facing up. Divide the meatball and marinara mixture evenly among the squash halves, filling the hollowed-out spaces generously.
- Return the stuffed spaghetti squash boats to the oven and bake for an additional 10 minutes to heat through and allow the flavors to combine.
- Once baked, remove from the oven and let cool slightly. Serve warm, garnished with additional parmesan cheese or fresh herbs if desired.
Tips
- Choosing the Right Squash: When selecting your spaghetti squash, look for one that feels heavy for its size and has a firm, unblemished skin. This ensures maximum flavor and texture.
- Cutting the Squash Safely: To make cutting the spaghetti squash easier, microwave it for 2-3 minutes before slicing. This softens the skin slightly, making it easier to cut through.
- Perfectly Cooked Meatballs: To ensure your meatballs are juicy and tender, avoid overmixing the meat mixture. Mixing just until combined will help retain moisture.
- Baking Times: Keep an eye on your spaghetti squash while it bakes. Cooking times can vary based on the size of the squash, so check for doneness by piercing it with a fork.
- Garnish for Flavor: Elevate your dish by garnishing with fresh herbs like basil or parsley, and a sprinkle of extra parmesan cheese just before serving for added flavor.
- Make Ahead: You can prepare the meatballs and marinara sauce a day in advance. Just store them in the refrigerator and assemble the boats when you’re ready to bake.
- Customize Your Fillings: Feel free to get creative with your filling! Add vegetables like spinach or bell peppers to the meatball mixture for extra nutrition and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
