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Homemade Spaghetti Squash and Marinara Meat(Less)Balls

 
One serving costs about $1.85

$1.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 side dish
spoonacular Score:68%

Spoonacular Score: 68%

 

Homemade Spaghetti Squash and Marinara Meat(Less)Balls might be just the side dish you are searching for. One serving contains 389 calories, 8g of protein, and 25g of fat. For $1.83 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. If you have bread crumbs, tomatoes, parsley, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Try Spaghetti and No-Meat Balls, Spaghetti Squash Marinara, and Marinara Spaghetti Squash for similar recipes.

Ingredients

Servings:
1 cup
1 cup bread crumbs
bread crumbs
1
1  egg
egg
0.22 cloves
0.22 cloves garlic
garlic
0.67 cloves
0.67 cloves garlic
garlic
2 Tbsps
2 Tbsps dried italian herbs
dried italian herbs
0.5 cups
0.5 cups mixed nuts
mixed nuts
4 Tbsps
4 Tbsps olive oil
olive oil
6 Tbsps
6 Tbsps olive oil
olive oil
1
1  onion
onion
0.25 cups
0.25 cups parmesan
parmesan
0.5 Tbsps
0.5 Tbsps parsley
parsley
0.5 cups
0.5 cups red wine
red wine
some
some salt and pepper
salt and pepper
0.71
0.71  spaghetti squash
spaghetti squash
12
12  tomatoes
tomatoes
2 large
2 large diced yellow onions
diced yellow onions
1 cup bread crumbs
1 cup
bread crumbs
1  egg
1
egg
0.22 cloves garlic
0.22 cloves
garlic
0.67 cloves garlic
0.67 cloves
garlic
2 Tbsps dried italian herbs
2 Tbsps
dried italian herbs
0.5 cups mixed nuts
0.5 cups
mixed nuts
4 Tbsps olive oil
4 Tbsps
olive oil
6 Tbsps olive oil
6 Tbsps
olive oil
1  onion
1
onion
0.25 cups parmesan
0.25 cups
parmesan
0.5 Tbsps parsley
0.5 Tbsps
parsley
0.5 cups red wine
0.5 cups
red wine
some salt and pepper
some
salt and pepper
0.71  spaghetti squash
0.71
spaghetti squash
12  tomatoes
12
tomatoes
2 large diced yellow onions
2 large
diced yellow onions

Equipment

casserole dish
casserole dish
baking pan
baking pan
bowl
bowl
oven
oven
pot
pot
casserole dish
casserole dish
baking pan
baking pan
bowl
bowl
oven
oven
pot
pot


Instructions

  1. In a large pot, heat up the olive oil.
  2. Add the onions and cook on medium heat until they are translucent. Add the garlic and dried herbs and cook for additional 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 5 minutes more.
  3. Add the tomatoes and mix together.
  4. Bring to a simmer and cook on low, stirring occasionally for about 2 hours.
  5. Add salt and pepper to taste.
  6. After about an hour, preheat your oven to 350 degrees F for the spaghetti squash.
  7. Spray a large baking casserole dish with a nonstick cooking spray.
  8. Wash the squash and cut it in half lengthwise.
  9. Use a large spoon to remove seeds on each side.
  10. Rub with a bit of oil and sprinkle with salt and pepper.
  11. Place the squash - flesh side down - in the baking dish.
  12. Poke a few hours in the skin.
  13. Bake for around an hour or until tender.
  14. Once tender, take the squash out and let cool for 5 minutes.
  15. Use a fork to remove the inside of the squash it will look like noodles.
  16. Place the squash in a large bowl and cover.
  17. For the meatballs, heat two tablespoons of the olive oil in a large pan over medium heat.
  18. Saut the onions and garlic until the onions are translucent, about 6 minutes. Pour onion and garlic mixture into a large bowl.
  19. Mix in remaining meat(less)ball ingredients.
  20. Form into balls of your desired size.
  21. Heat the rest of the olive oil in the same pan, and cook the balls until they are brown all over.
  22. Pour half of the marinara sauce over them, and turn the heat to low. Let them simmer until they are warmed through, about 10 minutes. Pour meat(less)balls, sauce over spaghetti squash.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.00
Ingredient
1 cup bread crumbs
1 egg
2 cloves garlic
6 cloves garlic
2 tablespoons dried italian herbs
½ cups mixed nuts
4 tablespoons olive oil
6 tablespoons olive oil
1 onion
¼ cups parmesan
½ tablespoons parsley
½ cups red wine
1 spaghetti squash
12 tomatoes
2 larges diced yellow onions
Price
$0.42
$0.24
$0.13
$0.40
$0.48
$0.87
$0.67
$1.00
$0.24
$0.53
$0.08
$1.57
$3.20
$5.54
$0.66
$16.04

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
393 Calories
8g Protein
25g Total Fat
34g Carbs
26% Health Score
Limit These
Calories
393
20%

Fat
25g
39%

  Saturated Fat
4g
26%

Carbohydrates
34g
12%

  Sugar
11g
13%

Cholesterol
22mg
8%

Sodium
385mg
17%

Alcohol
1g
9%

Get Enough Of These
Protein
8g
17%

Manganese
0.86mg
43%

Vitamin C
32mg
40%

Vitamin K
39µg
37%

Vitamin A
1781IU
36%

Fiber
6g
28%

Vitamin E
3mg
27%

Potassium
781mg
22%

Vitamin B6
0.45mg
22%

Vitamin B1
0.3mg
20%

Folate
77µg
19%

Vitamin B3
3mg
19%

Magnesium
74mg
19%

Phosphorus
177mg
18%

Copper
0.35mg
17%

Calcium
156mg
16%

Iron
2mg
15%

Vitamin B2
0.19mg
11%

Selenium
6µg
10%

Vitamin B5
0.98mg
10%

Zinc
1mg
9%

Vitamin B12
0.13µg
2%

covered percent of daily need

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