Sunday, November 6, 2016

Spaghetti Squash and Meatballs

I'm curious. How often do you eat spaghetti and meatballs? My husband and I, we don't make it very often for ourselves. I'd have to say that we might have spaghetti and meatballs once or twice a year. The reason mostly being that it's a high calorie meal when you factor in the pasta, and then even more when you add the second helping because, well, it's pasta and I just can't stop when it comes to pasta!

Recently, I found a recipe on Facebook for Spaghetti Squash and Meatballs. I gave the recipe a try and I'm so glad that I did! The spaghetti squash and meatball dish was just as good as the tradition pasta version, however, this "spaghetti" and meatball dish is one where I can actually go back for seconds, without feeling bad on the calorie front.

If you're not very adventurous when it comes to trying new things in the kitchen, please don't let that be the reason you don't give this recipe a try. This recipe has it all; it tastes amazing, it's low on calories and it's super easy to make. And when I say easy to make, I'm talking, three-ingredient kind of easy to make.

Here's what you'll need and how you do it.

1 - large spaghetti squash (or two small)
1 - jar of your favorite spaghetti sauce
3 - cups of frozen meatballs


Wash your spaghetti squash and cut it in half (I used two small squashes for our meal).

Scoop out all of the seeds from the center then put the squash in the crock pot, cut side down.

Add your frozen meatballs to the crock pot, along with your jar of sauce.

Cook on high for 3 hours OR on low for 5 hours. Use tongs to remove squash from crock pot. Pull out insides with a fork. Dress the squash with the sauce and meatballs from the crock pot and enjoy!

Now with this spaghetti squash recipe, I think we're about to become one of those families that has "spaghetti" and meatballs for dinner once a week, instead of our usual once a year. 

It's just that good!

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