Spaghetti squash and chicken meatballs

Recipe Information

Ingredients

• 1 (1 1/2 pound) squash

• Cooking spray

• 1 onion, finely chopped

• 2 cloves garlic, minced, peeled

• 2 teaspoons olive oil

• 1 teaspoon oregano (dried or fresh)

• 1 teaspoon basil (dried or fresh)

• 1/2 teaspoon red pepper flakes

• 4 tomatoes

• 1 teaspoon white wine vinegar

• 1/2 pound chicken meatballs, pre-cooked

• Dash of parsley, fresh (or basil)

• Parmesan cheese shavings

Directions

• Preheat an oven to 375°F.

• Cut the squash into two halves lengthwise and remove and discard seeds.

• Coat a baking sheet with vegetable oil cooking spray and place the squash halves onto the baking sheet with the inner portion of the squash facing down. Bake the squash for 35 minutes, or until soft enough to pierce the shell with a fork.

• While the squash is baking, add the onion, garlic, and olive oil to a medium skillet and sauté over medium heat for 5 minutes.

• Add the basil, oregano, red pepper flakes, tomatoes, and white wine vinegar and cook for 15 minutes, stirring occasionally. If sauce begins to boil, reduce the heat.

• After 15 minutes, add the pre-cooked chicken meatballs to the skillet, and continue to cook the mixture for 5 minutes, stirring occasionally.

• Remove the squash from the oven and scrape lengthwise along the shell with a sharp fork to make spaghetti-like strands.

• Serve by dividing the squash strands into four separate bowls and top with sauce and meatballs. Garnish each dish with parsley and shavings of Parmesan cheese.

Nutrition (per serving)

• Calories: 290 cal

• Total fat: 15g

• Saturated fat: 4g

• Sodium: 570mg

• Carbohydrate: 25g

• Fiber: 6g

• Protein: 18g