Spaghetti Squash and Meatballs

Mondays are especially hectic for me.  As soon as I get home from work, I have about 30 min before I drive to play lacrosse, and don't get back til 9:30pm.  If I don't have a ready-to-go meal in the fridge Monday after work, I can't trust myself to avoid Wendy's on the way home from lacrosse.

Spaghetti and Meatballs is just one of those things that everyone loves.  But I don't need all the carbs from pasta.  A good alternative is spaghetti squash.  To me the taste is similar to a sweeter angel hair pasta. It reheats great so I'll have enough for lunch tomorrow too.

Directions:

Squash:

Preheat the oven to 425°F.  Cut the squash in half lengthwise and take out the seeds.  Season with salt and olive oil.  Cover with aluminum foil and place open face up in the oven.  Bake for about 20 minutes, uncover and then bake for another 35 min

Meatballs: 

1/2 cup panko bread crumbs

1 lb Laura's Lean Ground beef (92/8)

1/4 onion (finely chopped)

2 egg whites

1 tsp salt

2 tsp black pepper

2 tsp parsley flakes

2 tsp oregano

1 tsp rosemary leaves

1/4 cup grated parmesan cheese

2 tsp fresh basil (chopped)

1/2 jar Spaghetti Sauce

Combine all ingredients except sauce in a large bowl and form into balls.  Use 1 tsp olive oil in a medium saucepan over medium heat.  Brown the meatballs on all sides, then add sauce, cover and let simmer.

Use a fork to scrape the flesh of the squash into strands and toss with finished meatballs.   garnish with a teaspoon of grated parmesan.