I just finished a workout/dietician challenge at my local fitness studio! We did a low carb diet, so when I got a craving for pasta, I would turn to this spaghetti squash & meatballs dinner. My husband even loved it! If you want to be ambitious and make your own meatballs, go for it…however I love the Aidell’s brand of chicken meatballs so much that I don’t know if I will ever make meatballs again. You can really play around with seasoning and your favorite marinara sauce too. I love creamy vodka sauces, so that was my go-to choice. If you are trying to stay healthy with this meal (which I encourage) make sure you read your nutrition labels. Look for something with high protein, low sugar and low carb. Your spaghetti squash is of course not carby, your meatballs are good protein and if you choose a good marinara sauce with just a few ingredients then you have it made. This is a perfect light dinner that will leave you feeling full but not stuffed like a bowl of pasta would. Pair with a salad and no bread and you can enjoy dinner guilt free.
Seasoning of choice
Aidelle’s Italian meatballs
Marinara sauce (I like Vodka sauce)
Preheat oven to 425 degrees. Cut the spaghetti squash in half with a very sharp large knife. The skin is really tough so you have to be careful with it! Pour about an inch of water in the bottom of a casserole dish and place the halves of spaghetti squash face down, skin up. Cook for 45 minutes to an hour, until the squash is soft. Let cool, then scoop out the middle part of the spaghetti squash, getting rid of the seeds similar to how you would clean out a pumpkin at Halloween. Once the squash is clean, shred the insides with a fork to create the “spaghetti.” Season with olive oil and seasoning of choice. Top with meatballs and marinara.