Spaghetti and Meatballs is one of the ultimate comfort foods for me. It was a childhood favorite and I still have cravings for it today. And on occasion, I’ll treat myself with a delicious bowl of noodles, marinara sauce and meatballs. But more often, I opt for a healthier version of the dish, using brown rice or whole wheat noodles, lots of veggies and lean ground meat to make the meatballs.
The other night I tried a version using spaghetti squash, and it was easy, healthy and satisfied my craving perfectly.
First step was making the meatballs.
I used lean 1/2 pound ground turkey, 1 large carrot finely grated, 1 egg, 1 clove of garlic, 1 teaspoon of Italian seasoning, 1/4 teaspoon of dried basil and a dash of red pepper flakes.
Mix the ingredients together in a bowl and form into equal size meatballs about 1 inch in diameter.
Bake at 350 degrees for 25-30 minutes.
While the meatballs are baking, cook the spaghetti squash. I used the microwave version. For instructions on how to do that, see this post.
You can make your own marinara sauce, but that can be time-consuming. So I opted for one of my favorite jarred spaghetti sauces and heated it up in the microwave.
I served it with a side of asparagus that I roasted in the oven for 10 minutes.