Spaghetti Squash and Chicken Meatballs

Last year about this time, I shared a recipe that used spaghetti squash instead of real spaghetti, because its lower-calorie than real pasta. It’s still delicious.

You can use store-bought pasta sauce, or you can use this recipe. I like to make my own sauce. It is cheaper than real sauce, and I can control what is in it. And this time, I am talking about sugar. I don’t know why it is in EVERYTHING, but it is so hard to avoid.

DSC_1660.jpg

Ingredients:

  • 2 small spaghetti squashes
  • 1 pound ground chicken or turkey
  • 1/2 onion, minced
  • 3 tablespoons flax seeds
  • 1 teaspoon oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon oil
  • 1 jar of tomato sauce

Method:

  1. Preheat the oven to 375 degrees. Place the squash in, and cook for 30-35 minutes, or until soft.
  2. While the squash is cooking, mix the chicken, onion, flax seeds, oregano, salt, and black pepper. Spread the oil on a baking sheet. Using a small ice cream scoop or tablespoon, spoon the meatballs on to the baking sheet. Bake for 15-20 minutes or until cooked and browned.
  3. Once the squash is soft, cut in half and scoop out the seeds. Using a fork, scrape out the squash.  Place the meatballs on the squash, and top with the tomato sauce!
  4. Serve, and enjoy!

squah

 

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