Entire recipe: 224 calories, 5g total fat (0.5g sat fat), 672mg sodium, 29g carbs, 8g fiber, 9g sugars, 17g protein -- SmartPoints® value 3*

Freestyle™ SmartPoints® value 3*

One of our favorite pasta swaps gets super sauced and topped with meatless meatballs... Future classic here!

Prep: 5 minutes
Cook: 15 minutes

1 spaghetti squash (you'll only use about 1/4th of it)
5 MorningStar Farms Veggie Meatballs (or a serving of another brand's frozen veggie meatballs with 150 calories or less)
1/2 cup canned crushed tomatoes
Seasonings: garlic powder, onion powder, Italian seasoning


Microwave whole squash for 6 minutes, or until soft enough to cut. Slice into quarters; scoop out and discard seeds. Save three quarters for another time.

Place one spaghetti squash quarter in a large microwave-safe bowl with 1/4 cup water. Cover and microwave until soft, 5 - 8 minutes.

Scrape spaghetti squash strands out with a fork, and transfer to a strainer to drain excess moisture. Measure out 1 1/4 cups, and place in the bowl. (If needed, cook up another squash quarter. Save any remaining for another use.) Cover to keep warm.

Place meatballs in a microwave-safe bowl, and heat according to package instructions. Meanwhile, in a small bowl, season tomatoes to taste.

Add seasoned tomatoes to the meatballs, and toss to coat. Microwave for 30 seconds, until hot.

Top squash with saucy meatballs, and devour!


*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® trademark.

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