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.
- 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
- Preheat the oven to 375 degrees. Place the squash in, and cook for 30-35 minutes, or until soft.
- 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.
- 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!
- Serve, and enjoy!