Meatball-Stuffed Spaghetti Squash

Ground round is one of the leanest of all the ground beefs. Its meat-to-fat ratios is 85 percent beef and 15 percent fat.

Makes: 4 servings Total time: 1½ hours

FOR THE MEATBALLS, COMBINE:
11lb. ground round
11egg
14 1/4cup fresh bread crumbs
14 1/4cup grated Parmesan
14 1/4cup ketchup
22Tbsp. minced onion
11Tbsp. minced fresh garlic
11Tbsp. Italian seasoning
12 1/2tsp. red pepper flakes
Salt and black pepper
FOR THE SQUASH, CUT:
11 spaghetti squash (about 4 lb.)
66oz. sliced provolone cheese
11recipe Marinara Sauce
14 1/4cup shredded Parmesan
11Tbsp. chopped fresh oregano
11Tbsp. chopped fresh basil

Preheat oven to 375°. Coat a large baking dish with nonstick spray.

For the meatballs, combine ground round, egg, bread crumbs, Parmesan, ketchup, onion, garlic, Italian seasoning, pepper flakes, salt, and black pepper; form into 8 meatballs.

For the squash, cut squash into quarters lengthwise; scoop out seeds. Place quarters, cut side up, in prepared dish; season with salt and black pepper. Divide provolone among squash quarters; top quarters with 2 meatballs.

Cover dish with foil coated with nonstick spray, spray side down, and bake until an instant-read thermometer inserted into the centers of the meatballs registers 160°, about 1 hour.

Spoon sauce over meatballs; top with Parmesan, oregano, and basil.

Nutrition Information
Per serving : 560 cal; 26g total fat (13g sat); 151mg chol; 946mg sodium; 41g carb; 7g fiber; 45g protein

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