Spaghetti Squash & Meatballs

This recipe is one of my favorites. I love the sweet and saltiness of the dish. The sweetness comes in from the squash and the saltiness from the sauce! Not to mention it takes about 30mins!

Using the lower fat percentage of ground turkey/chicken (buy the 85%) allows the meatballs to hold together better. Its the low fat content that makes them crumble.

I added an egg to the meatball mixture. They stayed together! After cooking the tomatoes, I thought it was too bland and lacking depth of flavor, so I added about 1/2 cup of strong beef broth (I love the Better than Boullion pastes). Then I added about 1/4 nonfat milk and some garlic salt and let it simmer for at least 10 more minutes. It was really good! Meatballs had good flavor.

Delicious and easy to prepare. I didn't have an issue with meatballs falling apart.. I prepared and cooked the meatballs while the squash was in the microwave.

Delicious. Better than I expected. Used 1/4 cup parm and 1/4 cup Italian bread crumbs. For sauce used petite diced tomatoes added salt, pepper, Italian seasoning, nutritional yeast, (jar) minced garlic and red crushed pepper. Really hit the spot!

It's not quite spaghetti and meatballs, but it is a very good approximation. I will definitely make it again and will share the recipe with friends.

Instead of cooking the squash in the microwave, I decided to roast it at 400 for 40 minutes, upside down with a little olive oil and salt and pepper. I don't recommend making meatballs as they were falling apart. Something may be missing from the recipe to hold them together, such as eggs and bread. The sauce was great in meat sauce form and very easy to throw together. Pros: Very tasty and the sauce was delicious. Cons: Meatballs did not have egg or bread as a binder, so I ended up making it into a ragu.