Meatless Meatballs over Herbed Spaghetti Squash

Meatless Meatballs over Herbed Spaghetti SquashRecipe
Oxmoor House
Reminiscent of classic spaghetti and meatballs, this meatless recipe will please both vegetarians and meat lovers. Spaghetti squash is a low-carb alternative to traditional pasta noodles, while soy meatballs stand in for the beef variety.


4 servings (serving size: about 1 cup meatball-sauce mixture and about 1 cup herbed spaghetti squash)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 272
Caloriesfromfat 0.0 %
Fat 10.6 g
Satfat 1 g
Monofat 4.8 g
Polyfat 4 g
Protein 15.5 g
Carbohydrate 30.8 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 1082 mg
Calcium 167 mg


Cooking spray
1 (8-ounce) container prechopped onion
1 (12-ounce) package frozen zesty Italian-flavored meatless meatballs (such as Nate's)
1 (26-ounce) jar fire roasted tomato-garlic pasta sauce (such as Classico)
2 tablespoons sun-dried tomato pesto (such as Classico)
Freshly shredded Parmesan cheese (optional)


1. Heat a large saucepan over medium-high heat; coat pan with cooking spray. Add onion; sauté 3 to 4 minutes or until tender. Add meatballs, pasta sauce, and pesto to pan; bring to a boil. Reduce heat; simmer 10 minutes or until meatballs are thoroughly heated. Spoon meatballs and sauce over Herbed Spaghetti Squash, and sprinkle with Parmesan cheese, if desired.