Spaghetti Squash Pesto-Marinara Pasta

Spaghetti Squash Pesto Marinara Pasta with Meatballs

• serving size: 1 spaghetti squash of pasta

Measurements:

• 1 spaghetti squash

• 2 tsp salt

• 2 tsp black pepper

• 1/4 cup vegetable/olive oil

• 1 cup marinara sauce

• 1/4 cup parmesan cheese

• 2 tbsp pesto

• 1 cup frozen meatballs

Measurements in Grams:

• 1 spaghetti squash

• 2 tsp salt

• 2 tsp black pepper

• 55 grams vegetable/olive oil

• 264 grams marinara sauce

• 22 grams parmesan cheese

• 32 grams pesto

• 280 grams meatballs

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Instructions

Step 1

• Preheat oven to 425 degrees Fahrenheit.

• Cut a spaghetti squash in half and scrape out/remove squash guts.

Step 2

• Place the spaghetti squash in an oiled pan and oil the center and outside of the spaghetti squash.

• Salt and pepper the inside of each half of the spaghetti squash. Place spaghetti squash face down in the pan and place in the oven for 60 minutes.

Step 3

• Once spaghetti squash is cooked, remove from pan and use a fork to scrape squash from the edges.

Step 4

• Heat up marinara sauce and prepare meatballs however you choose (I cook up frozen meatballs ;).

• Pour marinara sauce, meatballs, pesto, and parmesan into your spaghetti squash halves and mix.

Step 5

• Enjoy fresh or store in a refrigerator for up to 6 days!