Squash’d it: Spaghetti Squash with Chicken Meatballs

In a previous post, I mentioned that trendy, AKA low calorie, food swaps leave my feeling haaaangry- and, well, that’s because they do. I also think I spoke about the time I waited an hour and a half to cook this ginormous spaghetti squash and that while prepping it I sliced my hand.  After which, I used the bandaged thing to meticulously pull apart the “spaghetti” strands.  And after that intensive process I was left, well.. hungry.  Let’s learn from my mistakes…

In a world where spiralizer are the new blenders and zoodles are the new elbow macaroni- we need to figure out where these foods fit.  I’m going to count calories to make my point, so bear with me…  You can eat two cups of spaghetti squash for 60 calories and a half cup of marinara sauce (some like it saucy) for another 60 calories… That’s 120 calories that can really fill your plate, but your stomach? not so much… That’s because this dish is closer in calories to a sensible snack (AKA apple + string cheese) and and no where close to the 500 calories of similar dish of real PASTA.  And so, if we’re going to do the spaghetti squash thing, we’ll need more bulk.  Consider adding another 3/4 cup of peas (this 75 calories can count as your carb, because the two cups of  spaghetti squash = your veg portion) and top with 1/4 cup Parmesan cheese (let’s call this your protein, ~100 calories)—- making for a total of about 300 calories- saves room for dessert if you’re into that- or add one more food- maybe a tablespoon and pine nuts for crunch.. Now that’s a meal!

Here’s one more way to do it… The other night I made spaghetti squash with chicken meatballs for my friend Danielle.  So I planned for damage control– since I knew the whole swapping spaghetti squash for spaghetti thing was a fluke.  Here’s how I planned in my head.. I was making… spaghetti squash (VEGETABLE), chicken meat balls (protein), olive oil used on squash and in pasta sauce (fat)- I was missing one food group- CARB.  So I made a side of sweet potatoes- because well, I didn’t want my friend to leave haaaangry…

Spaghetti Squash with Chicken Meatballs

Prep time: 15 minutes                    Total time: 45-55 minutes {depending on squash cook time}                    Servings: 4

Ingredients:

1. 1 whole spaghetti squash, sliced in half lengthwise (take thing to the butcher counter- ask them to slice it- again, learn from my mistakes 🙂 )
2. 1 1/2 lbs ground chicken (white meat only)
3. 2 tablespoons olive oil
4. 1 small onion, chopped
5. 3 tablespoons tomato paste
6. 2 teaspoons salt
7. 1 teaspoon pepper
8. 1 teaspoon garlic powder
9. 1 teaspoon onion powder
10. 2 cups prepared marinara sauce
11. 1/2 cup torn basil

Directions:

1. Preheat oven to 400 degrees
2. Prepare the spaghetti squash: on a large baking dish, season the butter nut squash with 1 teaspoon salt and drizzle with olive oil. Bake the squash, cut side down for ~35-45 minutes- this will vary depending on the size of the squash- so check on it after 35 minutes and then every 10 minutes until it is fork tender (you would be able to break through the skin)
3. Meanwhile, prepare the meatballs: in a large bowl mix together the ground chicken with tomato paste, with remaining salt, pepper, garlic and onion powder.  Form into 1 1/2 inch balls and lay on a slightly greased baking sheet. Bake for ~20 minutes at the same 400 degree temperature, until the outside is firm and the chicken is cooked through.
4. Heat marinara sauce on stove top or microwave, if desired
5. Put it all together: Scrape the insides of the squash directly into your serving bowl, top with meatballs, sauce and sprinkle on the basil, and enjoy! 🙂