Store bought meatballs and more bread than meat With a couple of cheats you can have a healthful meatball and spaghetti supper in very little time. The use of onion soup mix seasons the meatball mix perfectly, of course you can add herbs if you like, but no more salt! The meatball mix can be made the night before and allowed to rest
Source: chefsusan
To make the Meatballs And the spaghetti Squash
Pre heat Oven to 375 degree F
1. Reserve 1/2 cup of the spaghetti sauce for the meatball mix.
2. In a large bowl, combine eggs, cheese, onion soup mix, garlic powder and bread crumbs
3. Beat in together until it is a smooth mixture. Add reserved spaghetti sauce. if the mixture is dry. Mixture should be smooth
4. Mix in both meats until all the bread mix is combined with bread mixture.
5. Allow to rest in the refrigerator at least 20 minutes.
Shaping meatballs is pretty simple with a scoop/disher. Find a helper with clean hands to help Make meatballs about 2 inches in size. Place meat balls onto cookie sheets .
Preparing the spaghetti squash - Spaghetti squash has a tough outer shell. Pierce it 6-8 times with a spark knife and put it in the microwave on high power. Allow it to rest, or do the night before
1. Slice spaghetti squash in half lengthwise and remove seeds Drizzle with oil Place cut side up on cookie sheet.
2. Place both cookie sheets in hot oven. Bake for 20 minutes. Meatballs should be 155 Degrees. Spaghetti squash should be very tender. Use a fork to loosen the "strings" of the squash. Spaghetti squash could take as long as 45 minutes depending on size
To Finish the meal
1. Heat the sauce on stove top in a large enough pot that will allow the cooked meatballs into the pot
2. USing two forks- shred the squash onto each plate , top with meatballs and sauce Finish with Parmesan Cheese
Spaghetti squash is a great way to get a vegetable into tummy's. But of course, regular spaghetti noodles can be used
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 349 | ||
Calories from Fat: 206 (59%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 22.9g | 31 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 235.7mg | 73 % | |
Sodium 202.6mg | 7 % | |
Potassium 406.3mg | 11 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.6g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.