Italian Meatballs with Spaghetti Squash
Ingredients:
21 oz 93% reduced fat ground beef – should yield 3 – 5 oz portions cooked (3 Leans) (for a healthier option: use leaner ground turkey)
2 tbsp parmesan cheese (2 Condiments)
1 tsp dried basil leaves (1 Condiment)
1 tbsp parsley flakes (1 Condiment)
1/4 tsp garlic powder (2 Condiments)
1/4 tsp pepper (1/2 Condiment)
1/4 tsp fennel – optional (1/2 Condiment)
1/4 tsp salt (1 condiment)
1 1/2 cups (12.69 oz) Italian diced tomatoes – less than 5 grams of carbs per 1/2 cup (3 Greens)
3 cups (16.38 oz) cooked Spaghetti Squash (6 greens)
Directions:
First, halve squash lengthwise and scoop out the seeds.
In a microwave-safe large dish, place facedown the squash and add water.
Microwave on high for about 10 to 15 minutes. Or until fork-tender.
Meanwhile, combine extra-lean ground beef, parsley, dried basil, garlic powder, parmesan, fennel seed, salt and pepper in a medium bowl. Gently mix everything well to combine.
Preheat oven to 350 degrees.
Shape the ground beef with a spoon to form meatballs.
Bake for 20 minutes or until done.
Measure out 5 oz of cooked meatballs and add 1/2 cup of Italian diced tomatoes in a small saucepan over medium heat until heated thoroughly. I like to use a fork and smash the diced tomatoes so it resembles a chunky marinara sauce. (Repeat for each serving)
Remove the squash from the microwave and let it rest for 10 minutes.
Shred Spaghetti Squash.
Serve the sauce and meatballs over 1 cup (5.46 oz) squash and enjoy!
3 Servings with each serving having 1 Lean, 3 Greens, and 2 2/3 Condiments (No Healthy Fat required)
