Spaghetti Squash and Meatballs

I like food that is tasty.  I also like food that is healthy.  So when I find meals that are both tasty and healthy I eat them.  Here is a picture of tonight's dinner...

 

Spaghetti Squash and Meatballs

 

1 jar spaghetti sauce

1 spaghetti squash

chicken meatballs

 

For the meatballs:

1 package of ground chicken

1 egg

two slices of whole wheat bread

italian seasoning

garlic powder

onion powder

adobo

 

Place the spaghetti squash on a pan and stick it into a 375 degree oven for 50 minutes.  Remove the squash and allow to cool for a few minutes.  Cut the squash in half longways with a serated knife and place flesh side down on the pan.  Cook for another 10 to 15 minutes.  Take out the spaghetti squash and let it cool again.  Flip it over and remove the fleshy middle and seeds.  Run a fork along the inside of the squash to create the stringy spaghetti-like look.

NOTE!  Cooking times will vary according to squash size. 

Meanwhile.... 

Put the two slices of whole wheat bread in a food processor and pulse until they are all crumbs.  Mix the ground chicken, egg, bread, and spices in a medium bowl until well blended.  Using a small cookie dough scooper, scoop the meat into little balls and place in a pan.  Cook them over medium heat for about 20 minutes adding water as necessary to prevent burning and sticking.  Add the sauce and reduce heat to a simmer.  Cook on low for an additional 5-10 minutes. 

Put everything on a plate and eat it!

 

There are about 40 calories in one cup of cooked spaghetti squash....as opposed to the 220 found in regular cooked spaghetti!  

 

May the odds be ever in your flavor!