Spaghetti Squash and Meatballs

Rachael Ray’s tip: Toss extra basil into a food processor with olive oil, salt and nuts for an easy pesto sauce, and freeze for later.

1 large spaghetti squash (about 4 lbs), halved lengthwise & seeded

3 T unsalted butter, cut into pieces

2 T olive oil

s & p

1 lb uncooked chicken or turkey sausage, casings removed

3/4 cup plain bread crumbs

1/2 cup freshly grated Parmesan

8 basil leaves, torn

1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrap the strands of squash into a microwavable bowl and toss with the butter and 1 T olive oil. Season to taste with s & p.

2. Meanwhile, combine the sausage with the bread crumbs and form into 1″ meatballs. In a large skillet, heat the remaining 1 T olive oil over med-high heat. Add the meatballs and cook, stirring until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.

3. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.

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Filed under Healthy, Italian, No oven necessary., Squash

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