Active Time:25 minsTotal Time:40 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Cook Mode(Keep screen awake)Ingredients1largespaghetti squash(about 2½ pounds)¼cupextra-virgin olive oil2tablespoonsbasil pesto2½teaspoonsgarlic powder, divided1teaspoononion powder2cupsbite-sizebroccoli florets2cupslower-sodiumvodka sauce12 frozen fully cooked Italian-stylechicken meatballs(9ounces)¼teaspooncrushed red pepper¼cupwhole-milk ricotta cheeseSmall freshbasil leavesfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
1largespaghetti squash(about 2½ pounds)
¼cupextra-virgin olive oil
2tablespoonsbasil pesto
2½teaspoonsgarlic powder, divided
1teaspoononion powder
2cupsbite-sizebroccoli florets
2cupslower-sodiumvodka sauce
12 frozen fully cooked Italian-stylechicken meatballs(9ounces)
¼teaspooncrushed red pepper
¼cupwhole-milk ricotta cheese
Small freshbasil leavesfor garnish (optional)
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Trim squash ends and cut the squash crosswise into 4 equal rounds (about 1½ inches thick). Scoop out and discard the seeds.
Combine ¼ cup oil, 2 tablespoons pesto, 2 teaspoons garlic powder and 1 teaspoon onion powder in a small bowl. Place the squash rounds and 2 cups broccoli on the prepared baking sheet; drizzle with the oil mixture, rubbing the oil and seasonings onto the broccoli. Arrange the vegetables in an even layer. Roast until the broccoli is browned and tender, about 20 minutes. Transfer the broccoli to a plate. Return the squash to the oven; roast until tender, 10 to 15 minutes more.
Meanwhile, combine 2 cups vodka sauce, 12 meatballs, ¼ teaspoon crushed red pepper and the remaining ½ teaspoon garlic powder in a medium saucepan; cover and bring to a simmer over medium heat. Cook, stirring occasionally, until the meatballs are heated through, about 15 minutes.
Use a fork to separate the squash strands in the center of each ring to create a “nest.” Spoon about ¼ cup broccoli and 3 meatballs into each squash nest; divide the sauce among the nests. Dollop with ¼ cup ricotta. Garnish with basil, if desired.
Nutrition InformationServing Size: 1 squash nestCalories 390, Fat 26g, Saturated Fat 6g, Cholesterol 57mg, Carbohydrates 25g, Total Sugars 8g, Added Sugars 0g, Protein 16g, Fiber 5g, Sodium 481mg, Potassium 545mg
Nutrition Information
Serving Size: 1 squash nestCalories 390, Fat 26g, Saturated Fat 6g, Cholesterol 57mg, Carbohydrates 25g, Total Sugars 8g, Added Sugars 0g, Protein 16g, Fiber 5g, Sodium 481mg, Potassium 545mg
Serving Size: 1 squash nest
Calories 390, Fat 26g, Saturated Fat 6g, Cholesterol 57mg, Carbohydrates 25g, Total Sugars 8g, Added Sugars 0g, Protein 16g, Fiber 5g, Sodium 481mg, Potassium 545mg
Frequently Asked Questions
Any leftovers can be placed in an airtight container and refrigerated for up to 4 days.
This spaghetti squash recipe is already a meal on its own, but it would be extra comforting paired with a cup of ourSlow-Cooker Mushroom Soup with Sherry,Smoked Gouda-Broccoli Soup,Cauliflower SouporLeek & Potato Soup.
EatingWell.com, November 2024
Rate ItPrint
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
