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Meatless Meatballs over Herbed Spaghetti Squash

Oxmoor House
Prep time 7 mins
Cook time 14 mins
Yield 4 servings (serving size: about 1 cup meatball-sauce mixture and about 1 cup herbed spaghetti squash)
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.


  • 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)
  • Herbed Spaghetti Squash
  • Freshly shredded Parmesan cheese (optional)

Nutrition 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

How to Make It

  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.

Cooking Light Fresh Food Fast Weeknight Meals