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Nutrition Facts
Serving Size 411 g
(Approx. 4 Servings)
Amount Per Serving
Calories 520 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 17 g 85%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1370 mg 57%
Total Carbohydrate 25 g 8%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 19 g
Vitamin A 20% Iron 15%
Vitamin C 20% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Spaghetti Squash with Creamy Poblano Sauce
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 medium whole spaghetti squash
1 14 oz bag H-E-B Fully Cooked Meatballs
1 Tbsp H-E-B Sunflower Oil with Garlic & Herb Flavors
15 Oz H-E-B Creamy Poblano Pasta Sauce
1/4 cup(s) Parmesan shredded cheese
1/4 cup(s) Italian parsley, finely chopped
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Preheat oven to 375ºF. Line a baking sheet with foil. Cut spaghetti squash in half the long way. Scoop out seeds and soft middle part with a spoon.
Place spaghetti squash cut side down and bake for 25 minutes, or until tender/firm when pierced.
Meanwhile, place meatballs in a microwaveable dish and heat for 2 minutes on high to defrost.
While meatballs are defrosting, heat a skillet over medium-high heat. Add oil and meatballs to skillet, brown meatballs on all sides.
Turn heat down to medium low, add sauce and cover. Let cook for 4 to 5 minutes until meatballs and sauce are hot. Turn off and set aside.
Remove squash from oven when finished cooking. Using a fork shred squash away from skin.
Place on serving tray. Pour sauce over spaghetti squash and top with cheese and parsley.


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