Roasted Spaghetti Squash w/ Tomato-Garlic

Denise Miles


Great easy,tasty Squash dinner!Top with Parmaesan Cheese to complete this wonderful family loved meal!


★★★☆☆ 2 votes



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  • 12
    seasoned meatballs frozen from market,thawed
  • 2 can(s)
    15.5 oz. diced italian tomatoes
  • 1 can(s)
    15.5 oz. tomato sauce
  • 1/2 c
    chicken stock
  • 1 medium
    spaghetti squash
  • 3 Tbsp
    diced jar garlic
  • 2 tsp
    italian herb blend seasoning
  • 1
    8 oz. grated parmaesan cheese-opt.

How to Make Roasted Spaghetti Squash w/ Tomato-Garlic


  1. BE Careful when cutting Spaghetti Squash in equal Quarters lengthwise!Secure a sheet pan,and lay lengthwise. Season with Italian Blend seasoning. Bake 400 for 50 min.
  2. Meanwhile, in a Dutch oven, add diced tomatoes, and Tomato Sauce. Heat on stove until boiling,then reduce heat. Add thawed meatballs and chicken stock. Add garlic,stir to combined and Heat thoroughly until sauce is thick!
  3. Remove Squash from oven.Cool slightly. Using a fork,carefully scrape squash flesh into a bowl. Portion evenly onto plate. Portion 4 meatballs w/sauce over the top of squash portions. Top w/ Parmaesan! Enjoy

Printable Recipe Card

About Roasted Spaghetti Squash w/ Tomato-Garlic

Course/Dish: Beef, Roasts
Regional Style: Italian
Hashtags: #gormet, #Meatballs, #veggie

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