
Makes 4 large portions:
Per Serving (Assuming 4 Servings):
š½Ā Calories:Ā 358
š½Ā Protein:Ā 36g
š½Ā Carbs:Ā 30g
š½Ā Fat:Ā 12g
š½Ā Fiber:Ā 4.5g
Ā
INGREDIENTS:
1 spaghetti squash, cooked
3-4 oz spaghetti, Banza or high protein noodle of choice
14 AmyLu Italian chicken meatballs (or lean meat meatballs of choice)
1.5 cups Rao's marinara
1 cup low fat cottage cheese
1 cup lite shredded mozzarella
Salt and Pepper
Toppings:
Ā¼ cup shredded parmesan
Chili Flakes
Fresh cut basil
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DIRECTIONS:
1. Preheat oven to 375. Poke holes in a medium spaghetti squash with a knife all over. Microwave on high for 6-8 minutes rotating half way through. Cook until the outside is squishy.
2. While spaghetti squash cooks, cook spaghetti AL DENTE according to package. Do not overcook because it will be going in oven. Drain and set aside.
3. In a small blender or food processor, combine cottage cheese and marinara until well blended. You may have to scrap down sides to get mixture to combine. Add salt and pepper and taste.
4. Heat avocado spray in an oven proof skillet over medium heat. Add meatballs and brown on all sides.
5. Carefully remove spaghetti squash, slice in half and let cool slightly. Remove seeds and center part. Then, shred spaghetti strands from sides.
6. Add spaghetti noodles and spaghetti squash to pan with meatballs. Then add sauce. Stir to combine. Add more salt and pepper as needed. Top with shredded mozzarella. Put skillet in oven and cook for 10-15 minutes or until cheese has melted.
7. Remove and top with basil, parmesan and chili flakes (optional).
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