Alfredo-stuffed Spaghetti Squash with Spinach and Meatballs
There is nothing as comforting as a big bowl of "pasta"... Except when it's also good for the waistline!
For the squash-
1 spaghetti squash
For the filling-
Alfredo sauce (jarred or MYO)
12 Meatballs (frozen or MYO)
Four slices of mozzarella cheese
Preheat oven to 400. Cut the spaghetti squash in half and remove the pulp. It's kind of tough, so be careful. Add seasonings to the bottom of a 9x13 casserole dish. Rub olive oil on the flesh of the squash. Place flesh-side down into the seasonings. Add water until it comes up about 1/2 inch on the sides of the squash. Roast in oven for 40 minutes.
Halfway through cooking time, sautée a handful of spinach in olive oil with some salt and garlic powder. Once cooked, add the alfredo sauce to the same skillet (I used jarred this time because it was faster, but I have a great recipe for alfredo sauce a few posts back). Heat the Alfredo sauce and then add meatballs (I used frozen; seriously, this was such an easy meal). Cook for the remaining time on the squash. Once the squash is finished, carefully remove it from the oven. Most of the water will have evaporated, but be careful not to spill it. Remove the squash from the dish, dump out the water, and return the squash to the dish, flesh-side up. Shred some of the spaghetti squash. Pour half of the Alfredo, spinach, and meatballs in each half. Top each with two slices of mozarella cheese, completely covering the filling. Broil until cheese is bubbly and golden. Garnish with Italian seasoning.