This is the text version of Hungry Girl.
<br>To see the accompanying visuals and links, go to:
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<br>https://www.hungry-girl.com/chew/show/2099
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<br>Hungry Girl Today: 09.20.11
<br>CHEW THE RIGHT THING
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<br>BITE IT!
<br>HG's Spaghetti Swap & Meatballs for Two
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<br>Spaghetti Best-ern
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<br>Just like Lady and the Tramp! Well, almost. You can't really do the noodle trick with spaghetti squash... but do you really need to mimic cartoon dogs on a date? Exactly. And you definitely don't need to consume hundreds of extra carby calories when a spaghetti craving hits.
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<br>Ingredients:
<br>Spaghetti
<br>1 spaghetti squash (about 4.5 lbs.)
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<br>Meatballs
<br>6 oz. raw extra-lean ground beef
<br>2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
<br>1 tsp. dried parsley
<br>1/2 tsp. chopped garlic
<br>1/8 tsp. each salt and black pepper
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<br>Sauce
<br>1/2 cup finely diced onion
<br>1/2 cup finely diced carrot
<br>1 tsp. chopped garlic
<br>1 1/2 cups canned crushed tomatoes
<br>1/4 cup chopped fresh basil
<br>2 tbsp. tomato paste
<br>1 tsp. Italian seasoning
<br>1/4 tsp. red pepper flakes, or more to taste
<br>1/4 tsp. ground cumin
<br>4 tsp. reduced-fat Parmesan-style grated topping
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<br>Directions:
<br>Preheat oven to 400 degrees.
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<br>Microwave whole squash for 3 - 4 minutes, until soft enough to cut.
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<br>Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard seeds. To a very large baking pan (or 2 medium pans), add 1/2 inch water. Add squash halves, cut sides down. Bake in the oven until the insides are tender, about 40 minutes.
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<br>Meanwhile, spray a baking sheet with nonstick spray and set aside. Combine all meatball ingredients in a large bowl. Mix thoroughly with your hands. Evenly form into 6 meatballs and place on the baking sheet, evenly spaced. Bake in the oven until just cooked through, about 10 minutes. (Meatballs can bake simultaneously with squash.) Set aside.
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<br>Once squash is cool enough to handle, use a fork to scrape out 4 cups of the strands and transfer to a strainer to remove excess moisture. (Reserve remaining squash for another time.) Transfer to a large bowl, cover to keep warm, and set aside.
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<br>Bring a medium pot sprayed with nonstick spray to medium-high heat on the stove. Add onion and carrot; stirring occasionally, cook until slightly softened, 6 - 8 minutes. Add garlic and cook until fragrant, 1 - 2 minutes. Add all remaining sauce ingredients except Parm-style topping; stir to combine. Add meatballs and bring sauce to a low boil. Reduce heat to low. Gently stirring occasionally, simmer until veggies have completely softened and meatballs are hot, about 8 minutes.
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<br>To serve, evenly distribute strained squash strands between 2 large plates or bowls. Top each with 3 meatballs, half of the sauce (about 3/4 cup), and 2 tsp. Parm-style topping. Enjoy!!!
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<br>MAKES 2 SERVINGS
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<br>Serving Size: 2 cups squash with about 3/4 cup sauce and 3 meatballs (1/2 of recipe)
<br>Calories: 327
<br>Fat: 6g
<br>Sodium: 775mg
<br>Carbs: 45g
<br>Fiber: 9g
<br>Sugars: 19g
<br>Protein: 26g
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<br>PointsPlus