Saturday, November 3, 2012

Spaghetti Squash & "Meatballs"

I have heard of this mythical vegetable called the spaghetti squash, but I didn't know that it actually existed until today. It is surprisingly easy to prepare, and it is a perfect substitute for actual spaghetti noodles; it is a healthy (read: lower calories & fat) and tasty alternative. I am not yet ready to completely give up pasta, but this meal has really changed the game for me. This recipe makes four servings.

Prep Time: 10 minutes
Cook Time: 45 minutes

One (1) medium-sized spaghetti squash -- they are harvested in early fall, so they are easier to find in September through November
16 ounces of spaghetti sauce -- I used Whole Foods' branded Sun-Dried Tomato & Basil sauce
One (1) package of vegetarian "meatballs" -- I used Quorn Meatless & Soy-Free Meatballs
Four (4) tablespoons of cheese for topping
Two (2) tablespoons of extra virgin olive oil

Preheat oven to 400F degrees.
Cut spaghetti squash in half, long-way. This may be a difficult task, but with the correct knife, you should be able to do it.

Scoop out all of the seeds within the spaghetti squash.
Drizzle olive oil inside of the squash, making sure it is evenly spread.
Place squash face-down on a baking sheet and place in the oven.

Roast for 45 minutes.
While the squash is roasting, cook "meatballs" according to directions on the bag.
When the squash is done, flip the halves back over and comb through the squash "meat" with a fork. This will create noodle-like squash pieces.
Spoon the squash noodles onto a plate and top with "meatballs," sauce, and cheese.