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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

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

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. 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.

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
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