Roasted Spaghetti Squash with Meatballs
- 13 pound spaghetti squash, halved and seeded
- Nonstick cooking spray
- 1/3cup bulgur
- 1/2cup boiling water
- 1egg, lightly beaten
- 1pound 93% lean ground beef
- 2clovesgarlic, minced
- 1tablespoon dried Italian seasoning, crushed
- 314 1/2ounce cansfire-roasted crushed tomatoes, undrained
- 1teaspoon sugar
- 1teaspoon crushed red pepper (optional)
- 1/2teaspoon salt
- 1/4 – 1/3cup grated Parmesan cheese
- Snipped fresh basil (optional)
1.Preheat oven to 400 degrees F. Lightly coat inside of spaghetti squash with cooking spray. Place squash halves, cut sides down, on a 15x10x1-inch baking pan. Bake about 50 minutes or until squash is soft. Let cool slightly. Use a fork to separate the strands of squash.
2.Meanwhile, for meatballs, place bulgur in a large bowl. Pour the boiling water over bulgur; let stand about 20 minutes or until most of the water is absorbed. Add egg, ground beef, garlic, and 1 teaspoon of the Italian seasoning. Mix to combine. Shape into 1-inch meatballs.
3.Lightly coat a very large skillet with cooking spray. Preheat skillet over medium-high heat. Add meatballs to hot skillet; cook until browned, turning occasionally to brown evenly. Add tomatoes, sugar, crushed red pepper (if desired), the salt, and the remaining 2 teaspoons Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 10 minutes or until sauce starts to thicken and meatballs are cooked through.
4.Serve meatballs and sauce over squash. Top with grated Parmesan cheese. If desired, sprinkle with basil.
Recipe from BHG.com