Spaghetti squash boats with cheese stuffed meatballs
low carb, meatballs, spaghetti squash
AuthorMy Boys and Their Toys
* 1 small sweet or yellow onion diced * 1 cup fresh flat-leaf parsley, chopped * 1-1/2 cup finely shredded Parmesan Cheese * 2/3 cup bread crumbs * 2 TBSP Italian Seasoning * 2 large eggs * 2-24 oz jars of spaghetti sauce * 6 garlic cloves, minced * Salt and pepper to taste (I don’t add extra salt) * 1 lb ground beef + 1 lb ground turkey * 16 oz package of mozzarella cheese, cut into 1/2 inch cubes (30-32 cubes) (I have also used string cheese, cut into 4 sections)
For the Meatballs: Position the oven racks so you can get the meatballs and squash on each rack. Preheat the oven to 400 degrees. In a large bowl, combine the ground beef and turkey, onion, parsley, parmesan cheese, bread crumbs, Italian seasoning, eggs, 2 TBSP of the spaghetti sauce, garlic, salt and pepper, mix with hands. Once mixed, shape into a meatball (1 to 1-1/2 inch) and push cheese cube into center of meatball, than reshape so you cannot see any of the cheese. Repeat until all the meat mixture is used. Place each meatball in the bottom of 9×13 baking dish (you will need 2 baking dishes). Pour remaining spaghetti sauce around the meatballs in both dishes. Bake for 25-30 minutes or until cooked throughly.
Spaghetti Squash: Rinse squash, then pierce with a fork multiple times. Heat 1 large squash in microwave for 5 mins and 2 smaller squash for 3 mins. Cut squash in half (lengthwise). Scoop out center and discard. Rub Olive Oil on the squash flesh, then add salt and pepper Place face down on top parchment paper lined baking sheet, or tin foil. For larger squash cook for 40-45 mins, small size 25-30 mins. Once done, with a fork, scrape squash away from the shell, you will see it looks similar to spaghetti noodles.