Spaghetti Squash & Meatballs

Today I'm sharing a fun take on the traditional spaghetti and meatballs! This is a great option if you're trying to lower your calorie or carb intake, go gluten free, or add a wider variety of veggies into your diet. This is also a great option if you're looking to use up garden/farmers market veggies -- bonus points if you make your own tomato sauce!

Spaghetti Squash

Ingredients:

- 1 large spaghetti squash

- 3 Tbsp olive oil

- 1 tsp salt

- Pepper to taste

First, cut the spaghetti squash into two halves length wise. Then, scoop out all of the seeds and the stringy insides. Next, brush the spaghetti squash with olive oil and sprinkle some salt and pepper on and face down on the pan. Cook like this for 30 minutes at 400 degrees Fahrenheit.

Once it is out of the oven, flip each half over and scoop out the spaghetti squash with a fork! It should come out quite easily into spaghetti like "noodles". This is now ready to serve!

Meatballs

Ingredients:

- 1 pound of lean ground beef

- 1 egg

- 1/4 cup of bread crumbs

- 2 tsp garlic powder

- 1 tsp seasoning salt

- 1 can of the tomato sauce of your choice (I made a homemade sauce!)

Take ground beef, egg, bread crumbs, garlic powder and seasoning salt and mix together into a bowl. Form balls with your hands and place onto a cookie sheet.

This recipe should make about 14 medium sized meatballs. Once they are all ready to go, bake them for 15 minutes at 400 degrees Fahrenheit. Heat up the sauce in a pan and serve over the spaghetti squash and meatballs. Garnish with parsley and Parmesan cheese as desired and enjoy!