Savory marinara with rich goat cheese, hearty meatballs, and tender spaghetti squash come together in this deliciousSpaghetti Squash Spaghetti with Goat Cheese Marinara & Meatballs will be your new weeknight go-to dinner.
Pro Tip #1: You can have the butcher at your grocery store cut your squash in half for you.
Microwave: Prepare squash the same as above, but fill microwave safe pan with about an inch of water. Microwave for 10-15 minutes.
Boiling: Place whole squash in a large pot with water. Do not overfill. The squash will float, so give it a turn every 10 minutes so that it cooks evenly. Simmer the squash over low heat with the lid slightly off the pot until fork tender, about 30 minutes. Carefully drain in a colander and cut in half crosswise before discarding the seeds and transferring the flesh to a serving bowl.
Oven: Place meatballs on a baking sheet lined with parchment paper, or sprayed with non-stick spray. Bake in a 400 degree oven until cooked through, about 20-25 minutes.
Pressure Cooker: Insert the trivet into your pressure cooker. Add 1 cup of water. Add meatballs to the pot. You can layer them on top of each other. Cook for 15 minutes. Use a quick release to release the pressure.