Spaghetti Squash Pasta with Meatballs and Spinach & Walnut Salad

Published on
By : dLife Editors

Spaghetti Squash Pasta and Meatballs

Prep and cook time: 1 hr 30 min. Serves 4.


  • 1 medium spaghetti squash (about 2 pounds)
  • salt and pepper
  • extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 2 large eggs
  • 6 cloves garlic
  • 1 cup fresh parsley leaves
  • 1 cup plus 3 tablespoons grated parmesan cheese
  • 28-ounce cans tomato puree
  • 2 large sprigs basil
  • 1 teaspoon dried oregano


  • Preheat oven to 400 degrees F.
  • Cut squash in half lengthwise cut. Remove seeds with spoon and puncture skin side a few times with a knife to prevent bursting while cooking.
  • Drizzle one teaspoon of the olive oil on flesh and rub in. Season with salt and pepper if desired.
  • Place cut side down in the baking dish and roast until tender, about 45 to 50 minutes or until a knife can pierce the skin side and come out easily.
  • Scrape 2 cups of squash with a fork into a large bowl. Cover and set aside.
  • Prepare Dreamfields pasta according to package directions.
  • Add pasta to squash and toss to blend. Cover and set aside.
  • In a large mixing bowl, blend with hands, beef, egg, onion, garlic, and 1 tsp oregano.
  • In medium skillet, heat oil.
  • Form meat into 12 balls. Place in skillet. Brown all sides, then cook until thoroughly done.
  • Add tomato sauce, remaining oregano and basil. Bring sauce to simmer. Cover and cook 20 minutes.
  • Serve meatballs and sauce over the pasta.

Calories: 196. Fat: 12g. Carbs: 4g. Fiber 1g. Sugar 2g. Protein 17g Estimated values based on one serving size.

Spinach, Walnut Pomegranate Salad



  • 1 (10 ounces) bag baby spinach leaves, rinsed and drained
  • 1/4 red onion, sliced very thin
  • 1/2 cup walnut pieces
  • 1/2 cup crumbled feta
  • 1 pomegranate, peeled and seeds separated
  • 4 tablespoons balsamic vinaigrette
  • 8 cups pre-washed baby spinach
  • 1 pomegranate, peeled and seeds separated

Per Serving: 250 calories; 21.4 g fat; 14 g carbohydrates; 9 g protein; 28 mg cholesterol; 500 mg sodium.


  • Place spinach in a salad bowl
  • Top with red onion, walnuts, and feta
  • Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette

NOTE: The nutrition facts may vary depending on the ingredients used in the recipe. The nutritional information is not intended to be a replacement or substitute for consultation with a qualified nutritional professional. Please contact your physician or medical professional with any questions and concerns about your specific dietary needs.