This Spaghetti Squash with Garlic Cilantro Meatballs and Cilantro Pesto is a flavorful, healthy option for a simple, Summertime dinner.
Walking through Super Target the other day, I spotted some beautiful spaghetti squash. I had zero plans for dinner that night, but I figured I would figure it out later on and just use what I had at home.
If you have yet to try spaghetti squash, I’m sorry to say you are missing out. In the midst of the Spiralizer craze, spaghetti squash has always been a natural version of a vegetable in noodle form. The OG noodle veggie.
After rummaging through my different food portals, I found some lean ground beef and thought I would make some meatballs for my “spaghetti”. I had a ton of leftover cilantro, so pesto was the perfect topping for my pasta.
Seeing as this was a simple weeknight meal, I wasn’t planning on writing up a post until multiple people requested it! So without further ado…
- 1 package lean ground beef (93%)
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup Italian breadcrumbs
- 1 large egg
- 1 handful chopped cilantro
- 1 large or 2 smaller spaghetti squash (make this ahead of time!)
- 1 handful fresh cilantro
- 1 clove garlic
- Extra virgin olive oil
- 1/4 shelled cup pistachios
- Preheat oven to 400 degrees.
- Cut the squash in half and spoon out the seeds. Place on a baking pan and bake for about 30-40 minutes.
- Remove from oven and LET COOL!
- Using a fork, scrape out the "noodles" into a large bowl.
- Reduce the oven to 350 degrees.
- Combine the meatball ingredients in a large bowl and fold together using your hands. Form into meatballs and set on a greased baking pan.
- Place in the oven for 15-20 minutes.
- In a food processor, combine pesto ingredients minus the salt and pepper. Grind until a pesto texture is formed. Add salt and pepper to taste.
- Serve meatballs atop squash and drizzle with pesto. Enjoy with avocado or plantains!