The resulting recipe is a bit high in sodium because I used pre-packaged chicken meatbals (Aidells brand). If you’re watching your sodium intake, make your own meatballs so you can control the amount of salt.
1 spaghetti squash
2 cups Oven-Roasted Tomato Sauce or other pasta sauce
12 oz. chicken meatballs (I used Aidells brand)
¼ cup parmesan cheese, shredded
Split squash in half lengthwise and remove seeds. Place cut side down in a 9×13-inch baking dish. Pour about half an inch of water into the baking dish. Bake at 350°F for about an hour.
Place meatballs in single layer on a rimmed baking sheet. After the squash has been cooking about 30 minutes, add the meatballs to the oven and bake about 20 minutes.
Put tomato sauce in saucepan over medium heat. When meatballs come out of the oven, add them to the sauce. Continue heating until squash is ready.
Remove squash from oven and let cool for a few minutes. Remove squash halves carefully from baking dish to cutting board. Scrape a fork across the squash flesh to create strands.
For each serving, place about a cup of squash on a plate or pasta bowl. Top with sauce and meatballs and then sprinkle with a couple of tablespoons of cheese.
Makes 4 servings
Per serving (includes tomato sauce): 370 calories, 23g fat (5g sat), 79mg cholesterol, 968mg sodium, 29g carb, 6g fiber, 17g sugar, 19g protein