Meatless Meatballs over 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.

Yield: 4 servings (serving size: about 1 cup meatball-sauce mixture and about 1 cup herbed spaghetti squash)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 0.0%
  • Fat: 10.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 4g
  • Protein: 15.5g
  • Carbohydrate: 30.8g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 1082mg
  • Calcium: 167mg

Ingredients

  • 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)

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Meatless Meatballs over Herbed Spaghetti Squash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy