It looks like regular spaghetti, but it’s not! What looks like noodles is actually squash! However, it tastes just as good as the original Italian dish, you can’t really tell you’re not eating noodles at all {except the squash is a bit crunchier, which I loved about it!}.
I’d seen this yummy entrée popping up in photos on my Instagram, Pinterest, and Facebook feeds for some time now and have been dying to try it. So the last time my friend Alison visited, she showed me how to make it and included a quick recipe to whip up some homemade marinara sauce and meatballs as well.
What You’ll Need…
Alison’s Quick Marinara Sauce:
- 1 whole white onion chopped
- 3-4 cloves of garlic chopped
- 1-1/2 cans of Cento crushed real Italian tomatoes
- Salt/Pepper/Italian Seasonings
- Fresh Basil {5-6 leaves chopped}
Toss chopped onions and garlic in a saucepan with olive oil and brown. Add tomatoes and seasonings to taste. Cover and simmer. The longer you cook the sauce, the more flavor it will have.
Meatballs:
- 1lb ground beef
- 1/4 cub bread crumbs
- 1/4 cup shredded fresh parmesan cheese
- Italian seasoning
- Salt/Pepper
Mix together ingredients and roll into little balls. Place in baking pan or sheet and bake in the oven at 350 for 10-15 minutes. Add them to your sauce and let simmer for 20-30 minutes, stirring regularly
Spaghetti Squash:
- 1-2 squashes depending on your serving size {we used two for 3 people and had plenty left over, so one would have sufficed}
- Watch this video to learn how to easily cut your spaghetti squash
- Lay flesh side down on a cookie sheet in 1/4″ water and bake for 15-20 minutes until flesh is easy to shred.
With a fork, remove the center flesh and seeds. Then continue scraping at the flesh to create your “noodles”.
Scoop desired amount on plate and pour sauce and meatballs on top. We added fresh parmesan cheese to the top with a little sprig of basil for color.
And… Enjoy!
So Good!
* I saved the remainder and heated it up the following day for lunch! Thanks Alison!
