We’re always trying to find ways to get more vegetables into our diets (and
trick encourage the kids into eating more veggies). To that end, we’ve turned spaghetti night into spaghetti squash night: all the taste and feel of spaghetti, but without the carbs or extra calories. Plus, it’s easy enough to make on a weeknight. I sometimes leave out the meatballs to save a few more calories.
1 medium-sized spaghetti squash
1 1/2 cups marinara
6 fully cooked meatballs
1/4 cup mozzarella or parmesan cheese
Preheat oven to 400 degrees. Pre-cook the squash in the microwave: with a sharp knife, pierce the center of the squash on all sides. Microwave on a plate on high for 1 minute, then flip once and microwave for another minute. Cut the squash in half lengthwise and remove the seeds. Line a baking sheet with foil, spray with nonstick spray (I love my Misto Olive Oil Sprayer), and place the two halves cut-side-up on the tray. Brush or spray the squash with olive oil and salt and pepper to taste. Roast the squash uncovered for about 40 minutes, or until a fork can be easily inserted into the thickest part. Let cool for 5-10 minutes.
While the squash is roasting, heat the meatballs if using and marinara in a saucepan.
When the squash has cooled enough to touch, scrape the insides with a fork to loosen the strands. Add half the sauce and 3 meatballs to each half, then top with cheese. Place back in the oven for about 10 minutes, or until the cheese has melted.