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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the spaghetti squash first. Fix up the meatballs and start simmering the sauce. Start the water for the pasta and prepare the broccoli ingredients. When the spaghetti squash finishes, start cooking the pasta. As soon as the Meatballs finish up in the oven, start the broccoli. Add the meatballs to the sauce. Toss the squash and pasta together. Serve altogether.
Or maybe call it Spaghetti Spaghetti Squash? Either way, tossing strands of spaghetti squash with strands of whole wheat or brown rice spaghetti makes both of them taste that much better. Serve this dish anytime a meal calls for spaghetti or spaghetti squash.
There is something delightful about cutting into these oversized meatballs. Fortunately, you can make them any old size and most combinations of ground beef/bison/turkey/Italian sausage. We also pack these with a bit of shredded veggies for a dash of nutrients and sweetness.
Lemon zest, parmesan & breadcrumbs come together to ‘glam up’ plain broccoli. Leave out the parmesan and use olive oil instead of butter for a vegan option. If you have a brand of gluten-free breadcrumbs you enjoy, those could work well instead.
