Sausage Meatballs with Spaghetti Squash

The meatballs, Sausage, Rye bread and 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!

Spaghetti Squash and Meatballs

This could be in this year's Top 10 List. The Spaghetti Squash was cooked in the microwave. To cook the squash in a microwave cook the squash whole for three minutes. Then slice the ends, cut it in half and put it in a glass dish, cut side down, with a little water. Microwave for 10-12 minutes or until soft. The cooking time depends on the size of the squash. Let it cool slightly and scoop out the seeds. (Next time I am going to try to roast the seeds). Using a fork, pull the strands of squash away from the sides.

The cooked squash was then mixed with Marinara Sauce (homemade), Mozzarella and some Parmesan. The squash mixture was placed in a greased baking pan, keeps clean up easy.

The meatballs were a basic recipe. I started out with a pound of ground beef. To that I added 2 slices of Italian bread that had been soaked in milk, crusts removed, and then squeezed to remove as much liquid as possible and then cut into small pieces. The other ingredients are 1/4 cup of minced yellow onion, 2 tablespoons fresh parsley and a little Parmesan cheese and 1/2 teaspoons of salt and pepper. I combined all the ingredients and shaped them into 3 inch meatballs. The meatballs went under the broiler, turning them a couple of times until they were browned.

Next I put the meatballs on top of the Spaghetti Squash mixture and topped them with some Marinara sauce. The dish went into a 375˚ oven for 30 minutes.

The meatballs were moist and delicious. The Spaghetti Squash made the dish nice and light.