Sausage Meatballs with Spaghetti Squash
Fontinella Cheese. I broiled the meatballs, turning them until all sides were browned. I steamed a spaghetti squash and mixed the squash with some Marinara Sauce, Parmesan and Mozzarella cheeses. I placed the meatballs on the squash mixtures, topping them with a bit of sauce and baked it for 25 minutes at 350˚. Chris loved this. The meat balls were so moist and the rye bread added more flavor than just plain bread. Yum!