Meatless Monday has become a fun thing to do when the beginning of the week starts, to the point that now my other roommate is collaborating. Today she came home with two huge spaghetti squash. So we cooked up "spaghetti" and "meatballs" made from spinach and Stove Top. You are probably thinking "Uhhhh?!?". I know it sounds odd, but honestly it was delicious. I am actually craving it as we speak. It's a fun and easy recipe to make and definitely feels just as hearty as the real thing.
Spaghetti Squash and Meat(less)balls Recipe
2 spaghetti squash
1 Stove Top box
1 frozen spinach cube
1/4 c. parmesan cheese
salt + pepper to taste
store bought spaghetti sauce
Drain spinach to remove as much water a possible. Make Stove Top as instructed in the package. Mix spinach, parmesan cheese, Stove Top and bind with the egg. Form into balls. Place them on a baking sheet, lightly greased. Place in oven for about 20 minutes.
Cut spaghetti squash lengthwise in halves. NOTE: Spaghetti squash is hard to cut through so be very careful with your fingers!!
Lightly grease a baking sheet with olive oil and place halves facing down. Bake in a 350 degree oven for about 40 minutes or until tender inside.
When the spaghetti squash is done, take it out and wait for it to cool a bit. Once cool enough to handle, take a fork and start scraping the insides. Place scraped squash in a bowl and add some olive oil, salt and pepper.
Serve spaghetti squash with balls on top, some sauce and parmesan. Molto bene.