Spaghetti Squash and Meatballs

For Meatball Day (March 9th), or any day, Spaghetti Squash and Meatballs is a great alternative to pasta. Easy to make and good for you!

1 medium sized (3-4lbs) spaghetti squash, cut in half and remove seeds

1 lb lean ground beef
2 cloves garlic, minced
1 egg
1 tbsp wheat germ
2 tbsps Italian bread crumbs
1 tsp oregano
1 tsp thyme
1 tsp salt
1/2 tsp pepper

650 ml or about 3 cups tomato sauce

Spread the tomato sauce in the bottom of a large baking dish and place the squash in cut side down. I didn't have a non-reactive pan large enough so I used 2 instead and divided everything in each.

Mix the beef, garlic, egg, wheat germ, bread crumbs, oregano, thyme, salt and pepper together. Form into 1 1/2 -2" balls.
Place the meatballs in the sauce around the squash.

Bake at 375F for 45 minutes. Pierce squash with a fork to see if it's tender, but it should be by then.

Carefully turn the squash over and using 2 forks loosen the "spaghetti" from the skin. Spoon the sauce in and mix together topping with meatballs.

You can serve it in the skin or on a plate with a salad.

This recipe serves 4, but it's so light and tasty you'll want seconds!