Budget Menu & Dirt Cheap Recipes Cooking for Two Spaghetti Squash & Meatballs

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    • #371722
      Avatar for mosmos

      Spaghetti Squash & Meatballs
      Spaghetti:1 spaghetti squash
      6 oz extra-lean ground beef
      2 tb.

      fat-free liquid egg substitute
      1 tsp dried parsley
      1/2 tsp chopped garlic
      1/8 tsp each salt and black pepper
      1/2 cup finely diced onion
      1/2 cup finely diced carrot
      1 tsp chopped garlic
      1 1/2 cups canned crushed tomatoes
      1/4 cup chopped fresh basil
      2 tbs tomato paste
      1 tsp Italian seasoning
      1/4 tsp red pepper flakes, or more to taste
      1/4 tsp ground cumin
      4 tsp reduced-fat Parmesan-style grated topping
      Preheat oven to 400 degrees.
      Microwave squash for 3 to 4 min, until soft enough to cut.

      Halve lengthwise. Scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down.

      Bake until tender, about 40 minutes.
      Spray a baking sheet with nonstick spray.
      Thoroughly mix meatball ingredients in a large bowl. Evenly form into 6 meatballs and place on the baking sheet, evenly spaced. Bake until just cooked through, about 10 min.
      Use a fork to scrape out squash strands.

      Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to another large bowl and cover to keep warm.
      Bring a medium pot sprayed with nonstick spray to medium-high heat.

      Cook and stir onion and carrot until slightly softened, 6 to 8 min. Add garlic and cook until fragrant, 1 to 2 min. 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 softened and meatballs are hot, about 8 min.
      Add sauce to spaghetti strands and stir to coat. Serve topped with meatballs and Parm-style topping! Serves 2
      momkids smilie

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Budget Menu & Dirt Cheap Recipes Cooking for Two Spaghetti Squash & Meatballs