Spaghetti Squash and Meatballs
Entire recipe: 224 calories, 5g fat, 672mg sodium, 29g carbs, 8g fiber, 9g sugars, 17g protein — PointsPlus® value 5*
Prep: 5 minutes
Cook: 15 minutes
1 spaghetti squash (you’ll only use about 1/4th of it)
5 Low Fat Meatballs (or a serving of another brand’s frozen veggie meatballs with 150 calories or less)
1/2 cup canned crushed tomatoes
Seasonings: garlic powder, onion powder, Italian seasoning
Microwave whole squash for 6 minutes, or until soft enough to cut. Slice into quarters; scoop out and discard seeds. Save three quarters for another time.
Place one spaghetti squash quarter in a large microwave-safe bowl with 1/4 cup water. Cover and microwave until soft, 5 – 8 minutes.
Scrape spaghetti squash strands out with a fork, and transfer to a strainer to drain excess moisture. Measure out 1 1/4 cups, and place in the bowl. (If needed, cook up another squash quarter. Save any remaining for another use.) Cover to keep warm.
Place meatballs in a microwave-safe bowl, and heat according to package instructions. Meanwhile, in a small bowl, season tomatoes to taste.
Add seasoned tomatoes to the meatballs, and toss to coat. Microwave for 30 seconds, until hot.
Top squash with saucy meatballs.
MAKES 1 SERVING