Do you love Italian food? I love Italian food.
But it gets me into trouble. My derriere cannot support all those carb calories! Hahaha, actually the problem is that my derriere IS supporting all those extra carb calories. Enough said! That's why I love a recipe that gives me my Italian food fix without overdoing the carbs.
Enter the Spaghetti Squash:
Making this dish using spaghetti squash reduces the calories and carbs without skimping on taste. Oh yeah, and it's good!
- 1 pound lean ground beef
- 1 pound Italian style pork sausage (chicken or turkey sausage can be substituted)
- 1 pound ground chicken or turkey
- 2 cups crusty bread, torn and packed (I used my Daves Killer loaf heels)
- 1 cup milk
- 2 eggs
- 2 cloves garlic
- 2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 Tablespoon Oregano
- 4 Tablespoons Parsley flakes
- 1/4 cup finely grated Parmesan/Romano cheese mix
- 2 Tablespoons Olive Oil for cooking
- Spaghetti Squash
Finely chop garlic cloves then add salt, fresh ground pepper, oregano, and parsley. Mix well.
Add eggs and mix just until combined.
Keep turning the meatballs until all sides are browned. About 20 minutes.
Once meatballs are browned on all sides you can place them into a large pot with your tomatoe sauce, spaghetti sauce or marinara and cook for about 10 more minutes. *If you are freezing the meatballs skip this step and put meatballs on papertowels to cool. Once the meatballs have cooled place into a freezer bag/container and freeze for later!
HERE. But for time and convenience I like to microwave mine.Put the cleaned half of spaghetti squash open side down into a microwave safe dish with a few Tablespoons of water in the bottom.
Cover and microwave for 8-10 minutes. Remove carefully (HOT) and let sit for a few minutes.
Dinner is Served