HG's Hottest Recipes

Spaghetti Swap & Meatballs

1/2 of recipe (2 cups squash with about 3/4 cup sauce and 3 meatballs): 327 calories, 6g total fat (2g sat fat), 775mg sodium, 45g carbs, 9g fiber, 19g sugars, 26g protein

 

PointsPlus® value 8*

 

SmartPoints®
value 3*

Prep: 20 minutes

Cook: 1 hour

Print

1/2 of recipe (2 cups squash with about 3/4 cup sauce and 3 meatballs): 327 calories, 6g total fat (2g sat fat), 775mg sodium, 45g carbs, 9g fiber, 19g sugars, 26g protein

PointsPlus® value 8*

SmartPoints® value 3*
Prep: 20 minutes
Cook: 1 hour

Ingredients

Spaghetti

1 spaghetti squash (about 4 1/2 lbs.)

Meatballs

6 oz. raw extra-lean ground beef

2 tbsp. fat-free liquid egg substitute

1 tsp. dried parsley

1/2 tsp. chopped garlic

1/8 tsp. each salt and black pepper

Sauce

1/2 cup finely diced onion

1/2 cup finely diced carrot

1 tsp. chopped garlic

1 1/2 cups canned crushed tomatoes

1/4 cup chopped fresh basil

2 tbsp. tomato paste

1 tsp. Italian seasoning

1/4 tsp. red pepper flakes, or more to taste

1/4 tsp. ground cumin

4 tsp. reduced-fat Parmesan-style grated topping

Directions

Preheat oven to 400 degrees.

Microwave squash for 3 to 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

Spray a baking sheet with nonstick spray.

Thoroughly mix meatball ingredients in a large bowl. Evenly form into 6 meatballs and place on the baking sheet, evenly spaced. Bake until just cooked through, about 10 minutes.

Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to another large bowl and cover to keep warm.

Bring a medium pot sprayed with nonstick spray to medium-high heat. Cook and stir onion and carrot until slightly softened, 6 to 8 minutes. Add garlic and cook until fragrant, 1 to 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 softened and meatballs are hot, about 8 minutes.

Add sauce to spaghetti strands and stir to coat. Serve topped with meatballs and Parm-style topping!

MAKES 2 SERVINGS

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® registered trademark.

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Publish Date: 2012-10-16

Author: Hungry Girl