Meatless Meatballs over Herbed Spaghetti Squash

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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)
March 2010
RECIPE BY 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.

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)

Nutritional Information

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

How to Make It

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.

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