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Low-Carb Meatball-Stuffed Spaghetti Squash Recipe

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This recipe for Low-Carb Meatball-Stuffed Spaghetti Squash, by , is from Louisiana Lagniappe , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Taylor O'Dell

Category:
Category:

Ingredients:  
Ingredients:  
2 medium Spaghetti Squash (about 5 lbs.)
1 T. Olive Oil
1 t. Kosher Salt
1/2 t. freshly ground Black Pepper
4 cloves Garlic, smashed
1 C. Marinara Sauce
1/4 C. finely grated Parmesan Cheese
1/4 C. torn fresh Basil Leaves, + extra for garnish
1/4 t. Red Pepper Flakes
12 oz. pre-cooked meatballs, thawed if frozen
3/4 C. whole-milk low-moisture shredded Mozzarella Cheese

Directions:
Directions:
Arrange a rack in the middle of the oven, which has been heated to 400. Line a rimmed baking sheet with aluminum foil and set aside.

Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides of each with the oil then sprinkle with salt and pepper. Place cut-side down in a single layer on baking sheet, placing one smashed clove of garlic under each piece. Roast until squash halves are soft when poked with a fork and the skin is browned and blistered - about 40 minutes.

Remove pan from oven and flip the squash over with tongs. Remove and discard garlic. Use a fork to shred the inside of each squash half (lengthwise), leaving about 1/2 inch of un-shredded squash left in the shell. Transfer the shredded squash to a large bowl. Add the sauce, Parmesan, basil, and red pepper flakes; stir to combine. Divide the shredded filling evenly between the squash halves. Divide the meatballs over filling, then top with mozzarella cheese.

Bake until the meatballs are heated through and the cheese is melted (about 15-20 minutes). Garnish with more fresh basil before serving.

NOTES: Squash may be cooked & shredded a day in advance then stored in a covered container in the refrigerator. Add an extra 10 minutes to the baking time. Leftovers will keep for up to 4 days stored in a covered container in the refrigerator.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes; cooking: 55-60 minutes
Personal Notes:
Personal Notes:
Taylor is the great great-granddaughter of Charles Quillian & Carrie Lou (Wade) Hollenshead, the great-granddaughter of Imagene 'Jeane' (Hollenshead) Finkbeiner, the granddaughter of Linda (Finkbeiner) Hicks, and the daughter of Mandy (Arender) Crawley.

Taylor graduated from Harding University in Arkansas, in December 2017, with an associate's degree in graphic design and a bachelor's degree in advertising. She is currently living in Fort Smith, Arkansas and working for 'At Home in Arkansas' magazine in Little Rock. She is also a freelance graphic designer under the name of Design Sun.shine.

 

 

 

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