In the midst of all the Halloween festivities of the last week it felt good to have a comforting homemade meal. So I'm sharing my favorite simple fall dinner from the week. If you're not familiar with Spaghetti Squash, now is the time to get familiar. It's delicious tossed with butter and fresh herbs, or used in place of pasta. Spaghetti squash is a great gluten-free and lower carb option. And how fun is it that this hard squash turns to spaghetti-like "noodles" after it's cooked!
You can make this dish as simple or completely-homemade as you like. Make your own favorite spaghetti sauce and meatballs, or use store bought. I've actually used Trader Joe's meatless meatballs recently and they were pretty good for being meatless.
Baked Spaghetti Squash and Meatballs
1 Spaghetti Squash1 batch prepared meatballs
1 cup Marinara or spaghetti sauce
1/2 cup Mozzarella cheese
1/2 cup Parmesan cheese
1 cup fresh basil, torn or sliced
Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. Cool slightly on baking sheet. Turn oven up to 400.
Using a fork, scrape squash "spaghetti" up from the rind and fluff into strands. Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce. Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash!
linking to Melt in your mouth Monday