Lil Miss Fitness Freak

"And though she be but little, she is fierce"

Spaghetti Squash and Meatballs

4 Comments

IMG_4073Hey Friends!

So I blame instagram once again for this craving, but I had an amazing dinner last nite that I just had to share with you all. Not hard to make or anything super special, just easy and delicious. Perfect for a student who is not a huge cooking fan and doesn’t want to spend too much time in the kitchen preppin a dinna.

IMG_4091Now tell me you don’t want some of that!

So this plate of deliciousness comes together with three basic steps.

  1. Roast your spaghetti (aka squash)
  2. Make your meatballs
  3. Make your sauce
  4. Okay, so if you want a side like I did, you have to make that too.

Step 1: Makin some faux pasta.

Making spaghetti squash is really simple. Preheat the oven to 350 degrees. Cut your squash in half and scoop out the seeds (I left one half seeded because I thought my boyfriend liked it that way…wrong lol).

IMG_4074Place it on a baking tray, season and toss in the oven for about 40 minutes or until you can start scrapin the ‘spaghetti’ strands off the skin.

IMG_4083You don’t want to over bake it or your spaghetti will be overly watery and mushy.

While that is bakin move onto the next step.

Step 3: Makin your meatballs.

I made mine a single serving (as that was all the meat I had left) and used extra lean ground chicken breast meat. Feel free to increase the serving size to make more and/or use a different type of meat. Turkey, beef, pork, etc or a mix would all work.

IMG_4228Pesto Chicken Meatballs

Serves 1

  • 1/4lb (about 113g) ground extra lean chicken breast meat
  • 1 tbsp gluten free oat bran
  • 2 tbsp oil-free basil pesto (or any pesto of choice)
  • 1 tbsp diced onion
  • 1/2 tsp finely chopped garlic
  • 1/2 tsp chili flakes (or to taste)
  • Fresh cracked pepper

Directions: Place all of your ingredients in a bowl and combine well. Divide your mixture into 4 equal sized meatballs and place on a sprayed baking tray. Bake in the oven at 350 degrees for about 20 minutes, turning occasionally, or until they are cooked through. I can generally tell if they are done based on firmness BUT if you need to slice into one to check if they are cooked (ie. no pink) you can do that too OR use a meat thermometer.

While your squash and meatballs are in the oven bakin away, start working on your sauce. Again, super simple and you can add any vegetables you like. Here’s what I did:

Step 3: Makin your sauce.

My veggies of choice:

  • Italian eggplant
  • Zucchini
  • Cremini mushrooms
  • Onion
  • Garlic
  • 1/2 cup canned cherry tomatoes (no salt added)

Seasonings:

  • ~ 1 tsp dried basil
  • 1 tsp chili flakes

Directions: Heat a 1/2 a tsp of coconut oil in a pot on medium heat. Mince your garlic and dice your onions. When your pot is heated, add those and saute until the onions are translucent. While that is sauteing, roughly chip your other vegetables (except the canned tomatoes). When the onions and garlic are done, add your veggies to the pot and saute for a minute or two. Add some water (tsp or two) if necessary to prevent burning. After a few minutes, add your canned tomatoes, 1/4-1/3 cup of water and your seasonings. Turn up the heat on your pot to bring to a boil. When the sauce begins to bubble, drop the heat to medium again and let it simmer until the sauce has reached your desired thickness. Once it’s done, pop a lid on it and set aside.

Putting it all together!

Once your sauce is done, your meatballs should be also be done. Take them out of the oven and pop them into the sauce so they can soak it up a lil bit. When your squash is complete, take a fork and scrape away at the sides to peel the spaghetti strands from the peel. Top your spaghetti with your sauce, meatballs and whatever other toppings you wish to add. I threw on some nutritional yeast or “nooch” for a lil cheesiness (dairy free cheese alternative), but feel free to add cheese or whatever your heart desires.

I also served mine up with some purple kale sauteed with mushrooms, garlic, onion, chili and pepper for some greens but, again, a side is up to you.

IMG_4094I hope you enjoy! Having the squash is a great alternative to pasta for a number of reasons.

  • Squash is a lot lighter feeling than pasta. No feeling the need to wear stretchy pants for this one!
  • Squash is a vegetable so more veggies in your belly! Never a bad thing. 😉
  • Spaghetti squash is full of vitamins and minerals. Vitamin C, B-6, potassium are found in the largest amounts, while it also contains magnesium, calcium, and phosphorous.
  • It contains a lot of water which is the reason why it contains a low amount of calories. Only 10 grams of carbohydrates per serving. Volume eater anyone? Low calorie means a massive plate of ‘pasta.’
  • Contains 2 grams of dietary fiber per serving which offers a number of health benefits (healthy gut/digestion, weight management, etc)
  • It’s tasty 🙂

Ever had spaghetti squash?

Favourite type of meatball?

Ever tried vegetarian meatball? A fish one?

-Chelsea

 

 

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4 thoughts on “Spaghetti Squash and Meatballs

  1. You know you’re addicted to your blog that you read this AS SOON AS IT GETS POSTED! LOL I know because I was reading your comments on your last post, refreshed the page and BAM this was there! This looks SO DELICIOUS!

  2. Thanks for the tutorial. I don’t usually take the time to make spaghetti squash but it tastes good.

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