Instructions

Spaghetti Squash

Microwave Method:

1. Make cuts all around the spaghetti squash with a knife. Place in the microwave (medium-high) and microwave for 5 minutes.
2. Open and flip the squash. Cook for an additional 5 minutes. Open and flip. Total cook time will be 15 minutes.
3. Remove the squash. Allow it to rest for 10 minutes before cutting.
4. Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
5. Scoop out the seeds and flesh from the middle.
6. Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Instant Pot Method:

1. Place the trivet (comes with the Instant Pot) in the Instant Pot.
2. Add 1 cup of water to the pot.
3. Place the spaghetti squash on the trivet. Cover, seal, and cook for 15 minutes on Manual > High Pressure Cooking.
4. Quick release the steam when the pot indicates it has finished.
5. Remove the squash. Allow it to rest for 10 minutes before cutting.
6. Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
7. Scoop out the seeds and flesh from the middle.
8. Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Oven Method:

1. Preheat oven to 425 degrees.
2. Make cuts all around the spaghetti squash with a knife.
3. Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.
4. Flip the squash and bake for additional 20 minutes.
5. Remove the squash. Allow it to rest for 10 minutes before cutting.
6. Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
7. Scoop out the seeds and flesh from the middle.
8. Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Meatballs and Marinara

1. Preheat oven to 400 degrees.
2. Add the beef to a large bowl. Break down the beef with a large spoon.
3. Add in the onions, garlic, egg, Italian Seasoning, 1/4 cup of parmesan cheese, salt and pepper. Combine all of the ingredients.
4. Use your hands to form meatballs. Make them into your desired shape and size. Makes 10-12 meatballs.
5. Line a sheet pan with a silicone baking mat. Add the meatballs to the mat.
6. Bake for 15-20 minutes. Mine were ready around 17 minutes. If you overcook the meatballs they will be dry.
7. While the meatballs bake, heat a skillet on medium-high heat. Add the marinara and meatballs. Cook for 3-4 minutes until the marinara starts to bubble.
8. Serve over the spaghetti squash.