You can recreate your momma’s favorite spaghetti & meatballs, without the starch. With a good sauce and meatballs, you’ll barely tell the difference!
- 4 cloves of garlic
- Yellow onion
- Spaghetti squash - $2.00 at Trader Joes
- Can of diced tomato
- Olive oil
- Italian seasoning mixture - $1 Trader Joe's, can be used for months
- Turkey meatballs from Trader Joe's (frozen section)
- Optional: Parmesan cheese & red pepper flakes
Step 1: Preheat the oven to 400 degrees.
Step 2: Cut the spaghetti squash in half with a sharp knife. Scoop the middle section out with a spoon (much like carving a pumpkin) and toss it in the trash. Lay both hallowed halves face down on an oven-safe pan, in a thin layer of water.
Step 3: Bake in the oven for 30-40 minutes. You’ll know when it’s fully cooked if the stringy spaghetti-like squash noodles gather easily when grazed with a fork. They should appear like typical spaghetti noodles.
Step 4: While the squash is cooking, mince 4 cloves of garlic and sautée them in a saucepan with olive oil under they are golden brown.
Step 5: Dice the onion into cubes and add it to the garlic. Tip: If you are only eating one half of the spaghetti squash, only use half an onion. If you are planning on serving both halves, use the entire onion.
Step 6: Open the can of diced tomato and pour it into the saucepan. Generously sprinkle the Italian seasoning over the mixture. Add salt and pepper to taste.
Step 7: Let the mixture sit and simmer until the squash is fully cooked. Pour the sauce over the spaghetti squash noodles.
Step 8: For added protein add meatballs! You can either microwave or cook them alongside the spaghetti squash in the oven. See instructions on the bag.
Step 9 (optional): Add parmesan cheese or pepper flakes for an added kick.
A few additional tips:
- Cooking for two? Save the hassle of dirty dishes and eat out directly out of the squash shell!
- Don’t have time to make the homemade sauce this time? Buy a yummy jar of tomato sauce to top the noodles… just look out for sauces with lots of added sugar!
By Lily Boyar