Recipes and Cooking Roasted Spaghetti Squash with Meatballs 5.0 (4) For a lighter take on spaghetti and meatballs, try this roasted spaghetti squash recipe. Lean beef and bulgur meatballs mix with fire-roasted tomatoes for a tasty and nutritious topping that will make you skip your standard spaghetti recipes this week. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 8, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Stand Time: 20 mins Bake Time: 50 mins Total Time: 100 mins Servings: 6 Yield: about 30 meatballs, 4 cups spaghetti squash, 3 3/4 cups sauce Jump to Nutrition Facts Ingredients 1 3 pound spaghetti squash, halved and seeded Nonstick cooking spray ⅓ cup bulgur ½ cup boiling water 1 egg, lightly beaten 1 pound 93% lean ground beef 2 cloves garlic, minced 1 tablespoon dried Italian seasoning, crushed 3 14.5 ounce cans fire-roasted crushed tomatoes, undrained 1 teaspoon sugar 1 teaspoon crushed red pepper (optional) ½ teaspoon salt ¼ - ⅓ cup grated Parmesan cheese Snipped fresh basil (optional) Directions Preheat oven to 400°F. Lightly coat inside of the spaghetti squash with cooking spray. Place squash halves, cut sides down, on a 15x10x1-inch baking pan. Bake about 50 minutes or until squash is soft. Let cool slightly. Use a fork to separate the strands of squash. Meanwhile, for meatballs, place bulgur in a large bowl. Pour the boiling water over bulgur; let stand about 20 minutes or until most of the water is absorbed. Add egg, ground beef, garlic, and 1 teaspoon of the Italian seasoning. Mix to combine. Shape into 1-inch meatballs. Lightly coat a very large skillet with cooking spray; heat skillet over medium-high heat. Add meatballs to hot skillet; cook until browned, turning occasionally to brown evenly. Add tomatoes, sugar, crushed red pepper (if desired), the salt, and the remaining 2 teaspoons Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 10 minutes or until sauce starts to thicken and meatballs are cooked through (160°F).* Serve meatballs and sauce over squash. Top with grated Parmesan cheese. If desired, sprinkle with basil. *Tip: The internal color of a meatball is not a reliable doneness indicator. A beef meatball cooked to 160°F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball. Print Nutrition Facts (per serving) 281 Calories 8g Fat 32g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 281 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 75mg 25% Sodium 809mg 35% Total Carbohydrate 32g 12% Total Sugars 13g Protein 22g Vitamin C 37.8mg 189% Calcium 141.4mg 11% Iron 4.1mg 23% Potassium 297mg 6% Folate, total 32.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.