Spaghetti squash is a fantastic alternative to the traditional spaghetti meal. Its string-like texture gives a similar feel as an angel hair pasta. It has 7 grams of carbs and is gluten free. This spaghetti squash plate with marinara sauce is sure to be a favorite at your dinner table!
2 medium-sized spaghetti squash
Salt & pepper
1 cup marinara sauce
1 lb. prepared meatballs
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 minutes, flipping once. Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt & pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Let cool for 10 minutes.
While squash is roasting, prepare and bake meatballs.
When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with 4 meatballs, ¼ cup sauce, and ¼ cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly.