I love spaghetti squash and this recipe is sure to please!! You get the taste of pasta without the guilt and the meat balls have a ton of flavor !! Enjoy :)
the oven to 400°F
the whole squash in foil. Place it on a baking sheet and bake 1 to 1 ½ hours,
turning the squash over halfway through cooking until tender when pierced with a
fork. Set aside to cool.
a medium nonstick skillet over medium heat and coat with cooking spray. Add the
onions and garlic and cook for 2 to 3 minutes, until softened. Add the plum
tomatoes, Pomi tomatoes, tomato paste and basil. Simmer gently for 15 minutes.
a medium bowl, combine the turkey, egg white, shallots, mustard, parsley,
oregano, pepper and hot-pepper sauce. Mix gently and shape into eight
a large nonstick skillet over medium-high heat and coat with cooking spray. Add
the meatballs and cook for 4 to 5 minutes, turning often, until browned all
over. Pour the marinara sauce over the meatballs in the skillet. Cover and
simmer for 8 to 10 minutes, until the meatballs are cooked through.
the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3
cups of squash from the shell (reserve the remaining squash for future use).
Arrange the squash on a serving platter and top with the meatball-marinara sauce
serving: 483 calories, 38g protein, 48g carbdohydrates, 18g fat, 4g saturate
fat, 11g fiber and 12g sugar