The prep time includes your spaghetti squash baking time; while it bakes, you can mix up and form the meatballs and dice/mince the onion and garlic. If you have make-ahead days though, you can easily prepare some steps of this recipe ahead of time. I always have containers of cooked spaghetti squash in the freezer for quick use–I usually split each squash into 2-cup portions. For the meatballs, I form them, place them on a baking sheet and bake them in a 375 degree oven just until they are no longer pink inside (baking time will vary depending on the size of the meatballs). After taking them out of the oven, I let them cool to room temperature and then put them into storage containers and into the freezer until I need them. I normally just plop them frozen right into a recipe at the same point I would raw ones. This recipe ends up being a quick and easy meal for us!
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