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Bella’s Instant Spaghetti Squash

Just a really healthy beautiful pasta alternative to a pasta dinner. The meatballs have such a great flavor. You can also make this dish with all veggies full of color and flavor.

Scale

Ingredients

Zucchini & Sun Dried Tomato Meat Balls

 

1 pound ground turkey (chicken, beef or pork)

1/4 cup freshly grated parmesan cheese

1/4 cup toasted pine nuts

1/4 cup dice sun dried tomato (not olive oil packed)

1 small zucchini grated (moisture pressed out with paper towel)

1 cloves garlic minced

1 tablespoons fresh parsley minced

zest of one small lemon

1 egg beaten

1/3 – 1/2 cup bread crumbs

1 teaspoon salt

1/2 teaspoon pepper

 

Spaghetti Squash Pasta Bowls

1 Spaghetti squash serves 2 people

1 zucchini large dice

1 cup cherub tomatoes

1/2 grated mozzarella

1/4 cup fresh grated parmesan

1 cup spinach leaves

Instructions

Meat Balls: In a medium size bowl place all of the meatball ingredients. Using clean hands or gloves use your hands to work all the ingredients together. Shape into 1 inch balls and place on a foil or parchment lined sheet pan. Makes about 20 meatballs. Refrigerate for 30 minutes.

Air Fry – 380* for 8 – 9 minutes. Turning half way through cooking time. At the half way mark add cherub tomatoes and diced zucchini.

 

Spaghetti Squash Bowls – cut squash in half, scrape out the seeds and veggie strands. Pour 1 cup of water in the Instant Pot or Ninja Foodi place down trivet or steaming basket. Cook on pressure cook high for 5 – 7 minutes depending on the size of the squash. When time is up carefully release the pressure immediately to stop the cooking. Remove the squash from the instant pot, and carefully shred with a fork to resemble spaghetti, place in a bowl. Season the shredded squash with salt & pepper. I even grate fresh parmesan with the microplane to add some yumminess.

Assemble: Layer the spaghetti squash back in the squash shell with meat balls, zucchini, tomatoes, spinach leaves and mozzarella. Sprinkle with fresh grated parmesan. 

Air Fry – 400* for 5 -7 minutes until hot and cheese is melted.

Oven Method – 375* 10 – 15 minutes until nice and hot and cheese is melted

Notes

You will have more then enough ingredients to fill the spaghetti squash shells, you can fill small oven proof skillets or soup bowls and layer up with the ingredients.

For Children who won’t eat veggies, you can substitute the veggies with a favorite marinara. Just top the shredded spaghetti squash with some meatballs, a ladle of marinara and sprinkle of mozzarella cheese.

For Veggie Lovers skip te meatballs and roast assorted veggies in the air fryer, zucchini, yellow squash, tomatoes, asparagus, mushrooms. Sky is the limit. Just clean your veggies and cut or slice, drizzle with olive oil, season with salt & pepper and roast in the air fryer. Then layer with the spaghetti squash and cheeses and bake.