Italian Baked Spaghetti Squash
You can cut some calories and amp up the health value of a traditional baked pasta dish by replacing the pasta with spaghetti squash.
- 1 spaghetti squash cut in half lengthwise and seeds removed
- 1 1/2 cups tomato sauce homemade or store-bought
- 6 veggie meatballs or 2 veggie burgers grilled and crumbled
- 4 TBSP grated cheese mozzarella, fontina, and parmesan are all good choices
- salt and pepper
Heat oven to 425 degrees
Sprinkle squash with salt and pepper, and place cut-side up on a baking sheet. Bake for 30 minutes. Remove from oven and use a fork to tease apart the meat of the squash into spaghetti-like strands, leaving the skin of the squash in tact.
Add half of tomato sauce and veggie meatballs to each squash half and stir to combine.
Top each squash half with 2 TBSP of cheese and return to the oven for 10-15 minutes, until cheese is melted and starting to brown.