Try this Roasted Spaghetti Squash with Meatballs recipe, or contribute your own.Suggest a better description
1. Preheat oven to 400F. Lightly coat inside of the spaghetti squash with non stick cooking spray. Place squash halves, cut sides down, on a 15x10x1inch baking pan. Bake for 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 a large bowl. Pour 1/2 cup boiling water over bulgur; let stand for about 20 minutes or until most of the water absorbs. Add egg, beef, garlic, and 1 teaspoon Italian Seasoning. Mix to combine. Shape into 1 inch meatballs.
3. Lightly coat a large skillet with nonstick cooking spray; heat skillet over medium-high heat. Add meatballs to skillet; cook until evenly browned, turning occasionally. Add tomatoes, sugar, crushed red pepper (if desired), 1/2 teaspoon salt, and 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. (160F).
4. Serve meatballs and space over squash. Top with Parmesan cheese. If desired, sprinkle with basil.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 52 (32%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 85.1mg||26 %|
|Sodium 116.1mg||4 %|
|Potassium 326.3mg||9 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.4g|
|Protein 19.7g||28 %|
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Calories per serving: 161
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