Italian Meatballs Recipe With Chunky Marinara & Spaghetti Squash: A Healthy & Filling Italian Dinner by Sarah Amona
Healthy spaghetti squash is topped with a simple homemade chunky tomato sauce and tender, juicy Italian meatballs. Sounds delicious, right? If you'd like, use ground chicken or ground turkey instead of ground beef.
Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 to 55 minutes
- 21 ounces 93% reduced-fat ground beef (about 1 1/2 pounds)
- 2 tablespoons Parmesan cheese
- 1 teaspoons dried basil
- 1 tablespoons dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon dried fennel (optional)
- 1/4 teaspoon salt
- 1 1/2 cups Italian diced tomatoes
- 3 cups cooked spaghetti squash
Here's how to make it:
- Halve the squash lengthwise and scoop out the seeds. In a microwave-safe dish, place the squash cut side down and add water. Microwave on high for about 10 to 15 minutes or until fork-tender. Remove the squash from the microwave and let it rest for 10 minutes, then shred.
- Meanwhile, combine ground beef, parsley, dried basil, garlic powder, Parmesan, fennel seed, salt and pepper in a medium bowl. Gently mix everything well to combine. Shape the ground beef with a spoon to form meatballs. Bake in a preheated 350-degree F oven for 20 minutes or until done.
- Measure out 5 ounces of cooked meatballs and add 1/2 cup of Italian diced tomatoes in a small saucepan over medium heat until heated thoroughly. (I like to use a fork and smash the diced tomatoes so it resembles a chunky marinara sauce.) (Repeat for each serving.) Serve the spaghetti squash over the spaghetti squash.
Related Products on Amazon We Think You May Like:
Dried Basil $3 & Up
Dried Fennel $5 & Up
Parsley Flakes $3 & Up
Garlic Powder $2 & Up
Italian Diced Tomatoes $2 & Up
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