Whatever the question is, Stuffed Spaghetti Squash and Meatballs is the answer! A healthy alternative to the classic dish, this rendition won’t have you missing any of the pasta! . . Cut Spaghetti Squash half And scrape out the innards (seeds and strands) with a spoon. Drizzle with olive oil and season with salt and pepper. Turn over cut side down and place on foil lined sheet pan. Pour 3/4 cup water in pan. Bake in 400F oven for 35-40 minutes or until fork tender. Remove from oven and let sit for 10 minutes. Turn over and scrape the strands to loosen from The squash. Add 1/2 cup of shredded mozzarella to each half. Add some mini meatballs in sauce to each squash half. Dot some fresh mozzarella in there as well. Sprinkle with olive oil and add a pinch of chili flakes to each side as well. Put back into the 400F oven and basically we are just heating everything together until melty, about 15 more minutes. . . Chicken or Turkey meatballs: 1 pound ground chicken or turkey 1 egg 1 cup Panko breadcrumbs 2 garlic cloves minced 1/4 cup fresh parsley chopped 1/2 cup parmesan cheese grated Salt and pepper Preheat oven to 350F. Place everything in a bowl and mix to combine. Form the mixture into small balls. If possible, I like to stick in the freezer for 15 minutes before baking to help them set up shape Spray a baking sheet with non stick spray and place the balls on the sheet pan. Bake them for 15 minutes. Remove from oven and let cool. Once they are completely cool, I like to put them in freezer bags to freeze for a later . . . . . . #spaghettisquash #roastedspaghettisquash #fallfood #healthyholidayrecipes #roastedsquash #spaghettisquashandmeatballs