Lightened-Up Spaghetti Squash & Meatballs

Sometimes, nothing tastes better or more comforting than the classics, and we think that’s especially true when it comes to spaghetti and meatballs. Now, you can get all of those warm, comforting flavors with just 1/4 of the calories with this home-style recipe. To keep the nutritional stats in check and to make this recipe gluten-free, we’re using spaghetti squash instead of traditional pasta.

Ingredients

1 pound ground chicken

1/4 cup minced onion

1/4 cup grated parmesan cheese

1/2 teaspoon kosher salt

1 tablespoon fresh thyme

1 teaspoon fennel seed

1 teaspoon celery seed

3 cloves garlic, chopped

fresh ground pepper

1 ounce vodka

1- 28 ounce can organic crushed tomatoes

1/4 cup basil, chopped

2 ounces heavy cream

1 medium spaghetti squash

1 tablespoon olive oil

1/4 cup parsley, chopped

Instructions

Preheat oven to 350 degrees.

Line 2 baking sheets with aluminum foil, spray 1 pan with non stick oil and set aside.

Cut ends off of spaghetti squash, and then cut squash down the middle, lengthwise. Scoop guts out and discard or save seeds for later roasting. Place squash onto sheet pan without spray, skin side facing down, and set aside.

In a large bowl combine chicken, onion, parmesan, salt, thyme, fennel seed, celery seed, garlic, and fresh ground pepper. Mix until completely incorporated.

Roll mixture into 10 even balls equaling about 2 ounces each. Place balls on baking sheet with non stick spray and bake in oven for 15 minutes.

While meatballs are baking combine, vodka, crushed tomatoes, 1/2 cup of water, basil and heavy cream into a large sauce pot. Set pot on a stovetop burner and turn heat to medium-low.

After 15 minutes take meatballs out of the oven and place spaghetti squash into the oven for 30 minutes. Once meatballs are out of the oven carefully transfer them into the sauce pot on the stove. Simmer sauce and meatball on low until spaghetti squash is cooked.

After 30 minutes take spaghetti squash out of oven use a fork to scrape the flesh, creating strings. Transfer spaghetti squash into a container or onto a plate and discard flesh.

For serving, layer 1 cup of spaghetti squash onto a plate with 1 cup of sauce and 2 meatballs. Garnish with chopped parsley.

Tip: If you have a hard time cutting the spaghetti squash, try microwaving it for a few moments just to soften it slightly so it’s easier to cut!

Nutrition facts:
servings: 5 serving size: 1 cup squash, 1 cup sauce, 2 meatballs

calories: 288, fat: 16g (saturated fat: 6g), cholesterol: 100mg, sodium: 706mg, protein: 23g, carbohydrates: 12g, sugar: 7g, fiber: 3g