Spaghetti Squash with Meatballs

Yield: 4 servings

Per Serving: 1 Lean, 3 Green, 2 Condiments

Total Time: 1 hour

Prep Time: 10 minutes

Ingredients

• 1¼ lb. 90% lean ground beef

• 1 egg

• 1 tsp salt, divided

• ¼ tsp ground black pepper

• 1¾ cup canned whole tomatoes

• ½ cup water

• 2 scallions, trimmed and minced

• ¼ tsp dried oregano

• 1 small (3 lb.) spaghetti squash

• ½ cup fresh basil leaves, chopped

• 1 tbsp reduced-fat grated parmesan

Directions

1. Preheat oven to 450⁰F.

2. In a mixing bowl, combine the ground beef, egg, ¾ teaspoon of salt, and the ground pepper. Shape mixture into 12, (1.8-oz.) meatballs.

3. Place the meatballs onto a small sheet pan and bake for 10 minutes.

4. As the meatballs bake, begin preparing the sauce. In a saucepan, combine the tomatoes, remaining ¼ teaspoon of salt, water, scallions, and oregano, and bring to a simmer. Crush the tomatoes while the sauce simmers using a large spoon or potato masher.

5. Carefully add the meatballs and continue to simmer gently for about 10 minutes, then turn off the heat and set aside.

6. While the meatballs are simmering, cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut side down onto the same sheet pan on which the meatballs were baked.

7. Bake the squash at 400⁰F for 35 to 40 minutes.

8. Once squash is cooked, shred the flesh with a fork.

9. For each serving, portion out 1 cup spaghetti squash and top with 3 meatballs and about ½ cup of the tomato sauce. Garnish with basil leaves and a ½ tablespoon of parmesan cheese.

Tip: To save time cook the spaghetti squash in advance or buy pre-cooked, shredded spaghetti squash with no added ingredients.

Nutrition Facts Per Serving: 340 calories, 33g protein, 15g carb, 17g fat