Spaghetti Squash and Meatballs |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Rachael's EveryDay Menu Planner. Ingredients:
1 large spaghetti squash, halved lengthwise and seeded (about 4 lbs) |
3 tablespoons unsalted butter, cut into pieces |
2 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
1 lb uncooked chicken sausage or 1 lb turkey sausage, casings removed |
3/4 cup plain breadcrumbs |
1/2 cup freshly grated parmesan cheese (more to taste, for me that'd be a lot more) |
8 basil leaves, torn |
Directions:
1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
2. Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil.
3. Season to taste with salt and pepper.
4. Meanwhile, combine the sausage with the bread crumbs and form into 1-inch meatballs.
5. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
6. Add the meatballs and cook, stirring, until browned, about 6 minutes.
7. Cover and cook over low heat until cooked through, about 3 minutes more.
8. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.
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