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Name: Roasted Spaghetti Squash with Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 3-pound Spaghetti Squash Halved and seeded; 1/3 Cup Bulgur; 1 Egg Lightly beaten; 1 Pound 93% Lean ground beef; 2 cloves Garlic Minced; 1 tablespoon Dried Italian seasoning Crushed; 3 14.5 oz cans Fire Roasted crushed tomatoes Undrained; 1 teaspoon Sugar; 1 teaspoon Crushed red pepper Optional; 1/4 cup Parmesan cheese grated Or more; Snipped fresh basil Optional

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INGREDIENTS

1 3-pound Spaghetti Squash ; Halved and seeded
1/3 Cup Bulgur
1 Egg ; Lightly beaten
1 Pound 93% Lean ground beef
2 cloves Garlic ; Minced
1 tablespoon Dried Italian seasoning ; Crushed
3 14.5 oz cans Fire Roasted crushed tomatoes ; Undrained
1 teaspoon Sugar
1 teaspoon Crushed red pepper ; Optional
1/4 cup Parmesan cheese grated ; Or more
Snipped fresh basil ; Optional

Servings

INSTRUCTIONS

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.

NOTES

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Roasted Spaghetti Squash with Meatballs

1 3-pound Spaghetti Squash Halved and seeded
1/3 Cup Bulgur
1 Egg Lightly beaten
1 Pound 93% Lean ground beef
2 cloves Garlic Minced
1 tablespoon Dried Italian seasoning Crushed
3 14.5 oz cans Fire Roasted crushed tomatoes Undrained
1 teaspoon Sugar
1 teaspoon Crushed red pepper Optional
1/4 cup Parmesan cheese grated Or more
 Snipped fresh basil Optional

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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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 6 Servings

Calories: 161
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 %
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.

About Our Nutrition Facts

Calories per serving: 161

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