Hungry Girl Spaghetti Best-ern
- Number of Servings: 2
Ingredients
Spaghetti1 spaghetti squash (about 4.5 lbs.) Meatballs6 oz. raw extra-lean ground beef2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)1 tsp. dried parsley1/2 tsp. chopped garlic1/8 tsp. each salt and black pepperSauce1/2 cup finely diced onion 1/2 cup finely diced carrot 1 tsp. chopped garlic1 1/2 cups canned crushed tomatoes1/4 cup chopped fresh basil2 tbsp. tomato paste1 tsp. Italian seasoning1/4 tsp. red pepper flakes, or more to taste1/4 tsp. ground cumin4 tsp. reduced-fat Parmesan-style grated topping
Preheat oven to 400 degrees.
Microwave whole squash for 3 - 4 minutes, until soft enough to cut.
Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard seeds. To a very large baking pan (or 2 medium pans), add 1/2 inch water. Add squash halves, cut sides down. Bake in the oven until the insides are tender, about 40 minutes.
Meanwhile, spray a baking sheet with nonstick spray and set aside. Combine all meatball ingredients in a large bowl. Mix thoroughly with your hands. Evenly form into 6 meatballs and place on the baking sheet, evenly spaced. Bake in the oven until just cooked through, about 10 minutes. (Meatballs can bake simultaneously with squash.) Set aside.
Once squash is cool enough to handle, use a fork to scrape out 4 cups of the strands and transfer to a strainer to remove excess moisture. (Reserve remaining squash for another time.) Transfer to a large bowl, cover to keep warm, and set aside.
Bring a medium pot sprayed with nonstick spray to medium-high heat on the stove. Add onion and carrot; stirring occasionally, cook until slightly softened, 6 - 8 minutes. Add garlic and cook until fragrant, 1 - 2 minutes. Add all remaining sauce ingredients except Parm-style topping; stir to combine. Add meatballs and bring sauce to a low boil. Reduce heat to low. Gently stirring occasionally, simmer until veggies have completely softened and meatballs are hot, about 8 minutes.
To serve, evenly distribute strained squash strands between 2 large plates or bowls. Top each with 3 meatballs, half of the sauce (about 3/4 cup), and 2 tsp. Parm-style topping. Enjoy!!!
MAKES 2 SERVINGS
Serving Size: 2 cups squash with about 3/4 cup sauce and 3 meatballs (1/2 of recipe)
Calories: 327
Fat: 6g
Sodium: 775mg
Carbs: 45g
Fiber: 9g
Sugars: 19g
Protein: 26g
PointsPlusŪ value 8*
HG Alternative: This recipe can also be made with 1 1/2 cups of jarred low-fat marinara sauce... But our sauce is reeeeallly good!
Serving Size: 2
Microwave whole squash for 3 - 4 minutes, until soft enough to cut.
Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard seeds. To a very large baking pan (or 2 medium pans), add 1/2 inch water. Add squash halves, cut sides down. Bake in the oven until the insides are tender, about 40 minutes.
Meanwhile, spray a baking sheet with nonstick spray and set aside. Combine all meatball ingredients in a large bowl. Mix thoroughly with your hands. Evenly form into 6 meatballs and place on the baking sheet, evenly spaced. Bake in the oven until just cooked through, about 10 minutes. (Meatballs can bake simultaneously with squash.) Set aside.
Once squash is cool enough to handle, use a fork to scrape out 4 cups of the strands and transfer to a strainer to remove excess moisture. (Reserve remaining squash for another time.) Transfer to a large bowl, cover to keep warm, and set aside.
Bring a medium pot sprayed with nonstick spray to medium-high heat on the stove. Add onion and carrot; stirring occasionally, cook until slightly softened, 6 - 8 minutes. Add garlic and cook until fragrant, 1 - 2 minutes. Add all remaining sauce ingredients except Parm-style topping; stir to combine. Add meatballs and bring sauce to a low boil. Reduce heat to low. Gently stirring occasionally, simmer until veggies have completely softened and meatballs are hot, about 8 minutes.
To serve, evenly distribute strained squash strands between 2 large plates or bowls. Top each with 3 meatballs, half of the sauce (about 3/4 cup), and 2 tsp. Parm-style topping. Enjoy!!!
MAKES 2 SERVINGS
Serving Size: 2 cups squash with about 3/4 cup sauce and 3 meatballs (1/2 of recipe)
Calories: 327
Fat: 6g
Sodium: 775mg
Carbs: 45g
Fiber: 9g
Sugars: 19g
Protein: 26g
PointsPlusŪ value 8*
HG Alternative: This recipe can also be made with 1 1/2 cups of jarred low-fat marinara sauce... But our sauce is reeeeallly good!
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 434.2
- Total Fat: 20.9 g
- Cholesterol: 73.9 mg
- Sodium: 715.1 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 8.6 g
- Protein: 23.8 g
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