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Spaghetti Squash Pasta Pies

Spaghetti Squash Pasta Pies

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In these Spaghetti Squash Pasta Pies, tender strands of spaghetti squash are nestled in their own shells, layered with zesty homemade meatballs and tangy tomato sauce, then crowned with a golden blanket of melted mozzarella for a low-carb twist on classic Italian comfort food.

Ingredients

Scale

For the meatballs:

For the sauce:

For layering:

Instructions

  1. Preheat oven to 350F. Slice your spaghetti squash in half the long way, using a large knife. Remove the seeds. Place both sides, squash down on a baking sheet and bake for an hour at 350. It’s ready when you can easily use a spoon to scoop out the innards. Scoop them out (preserving the shell) and put in a colander over a bowl to drain. Use a paper towel to pat dry before adding back to shell later.
  2. Pour your chosen sauce into a medium saucepan over low heat, covered, and add red pepper flakes. Let simmer with the cover on to prevent annoying splashes of sauce all over.
  3. Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.
  4. Heat a large skillet over medium heat with 1 tbsp olive oil, cook meatballs in the frying pan and cover. Flip when halfway browned (approx 3-5 minutes). When meatballs are cooked through, use a slotted spoon to add them (without the grease and fatty aftermath) into the sauce and let marinate for 10 minutes. Reduce heat to low.
  5. Put spaghetti squash shells back on the baking sheet if they aren’t already. If they didn’t survive the scooping, use a bread pan instead. In your baking vehicle of choice, layer sauce, squash, meatballs, sauce, mozzarella, squash, meatballs, sauce, mozzarella. Then bake at 350F for 30 minutes.
  6. Remove from the oven and garnish with chopped basil or parsley. Serve and enjoy

Find it online: https://foodgardening.mequoda.com/daily/easy-healthy-recipes/spaghetti-squash-pasta-pies/