Spaghetti Squash & Meatballs - Kraft Recipes Top
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Spaghetti Squash & Meatballs

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  • Split squash in half lengthwise, use a sharp knife and be careful. Add 1/4 inch water and place squash cut side down in dish. Microwave on high approx. 12 minutes. Skin should be tender when poked with fork. Let cool for 10 minutes on countertop. Use fork to scoop flesh away from skin. It will resemble cooked spaghetti.
  • In saute pan over medium high heat, add butter, oil and garlic and saute for 3 minutes add squash to this pan remove from heat and mix together. Sprinkle parmesan cheese over squash, cover with lid and keep warm.
  • Meatballs
  • In medium bowl, combine meat, Worcestershire sauce, mustard, egg, parsley and garlic. Mix together. Roll meatballs into golf ball size ball. Use your thumb and for a dimple in the center of ball. Set a piece of cheese in center and form meat around cheese.
  • In a saute pan over medium heat, add oil. Add meatballs and cook for approximately 12 minutes. Turning occasionally until outside is nicely browned and cooked thru.
  • Sauce
  • Slice to top off of each tomato. Saute oil, garlic, shallots and chili flakes. Cook for 2 minutes. Using large side of grater, grate tomato from cut side directly into pan. Saute for 3 - 5 minutes, and then add basil, salt and pepper. Saute for a minute more.
  • To serve, plate spaghetti squash, top with sauce and meatballs. Sprinkle with parmesan cheese. Delicious!

Special Equipment Needed


This is a low carb meal and you will feel that you are having a pasta dinner. Even your non veggie loving friends will find this delicious.

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