Spaghetti and Meatballs
When I was living in the south, I rarely get to eat Italian food up to my Italian mom’s cooking standards. I’ve actually had this talk with a few other northerners and while some have restaurants reco’s, I prefer to cook it myself these days. Cooking Italian and healthy isn’t always a great idea. The richness and the beauty of Italian food is what is appealing. Well, I decided to put my own Team SHW spin on Spaghetti and Meatballs so here it is.
Spaghetti Squash and Spicy Meatballs
Ingredients:
– Large Spaghetti Squash – 1 lb. 96/4 Beef (Laura’s Lean) – 1 lb. Chorizo
– 1 tbsp Butter – Salt and pepper for taste – Parmesan cheese (a sprinkle after)
Directions:
1. Pre-Heat oven to 400 degrees for 5 min.
2. Slice squash in half and remove all seeds. Sprinkle with some salt and pepper. Place on a baking sheet and in the oven for 45 min
3. While that’s cooking, put both 1lbs of meat into a mixing bowl and hand blend them. I recommend having a scale handy. Pull out some of the mixture in 2oz amounts. Roll into balls and place on parchment paper.
4. When done, spray a large frying pan with Olive Oil pam and place the meatballs in the pan while the stove is on high. The goal is to sear all sides.
5. Once seared, I used the air fryer finish cooking them. 10 min on 300 in the air fryer.
6. Once the Squash is done, take it out and start shredding it with a spoon. Have a towel on hand so you do not burn your hands while doing so. Shred into a bowl.
7. Once shredded, add 1 tbsp of butter to the squash and mix until melted.
8. Take a bowl and serve 1 cup of spaghetti squash with 3 meatballs (3oz).
9. Sprinkle with parmesan cheese lightly and you are ready to go!
Note – I use the chorizo because it adds flavor to the super lean beef. It also allows you to use minimal salt
* Serving 1 cup spaghetti squash, 3 meatballs 253 calories 7 g carbohydrates, 1.5 g Fiber, 25 g Protein, 13.5 Fat
