Spaghetti (Squash) and Meatballs

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Spaghetti (Squash) and Meatballs (Stage 3)

Substituting spaghetti squash for pasta allows you a delicious stage 3 dinner.

INGREDIENTS:

- 1 Spaghetti Squash Meatballs:
- 1 lb. 3-4% lean ground beef
- 1 medium zucchini - grated
- 2 shallots -grated
- 1 clove garlic -grated
- salt and pepper to taste
- 2 tbsp. grated parmesan cheese Sauce:
- 1 28 oz. can crushed tomatoes
- 1 clove garlic - chopped
- fresh or frozen parsley and/or basic salt and pepper to taste

Prepare squash by splitting in half lengthwise, and remove seeds by scraping with tablespoon. Place cut side down in large pan with lid. Add 1/2" water, cover and simmer gently over medium flame until fork tender, about 15 - 20 minutes.

Prepare meatballs by combining ingredients in a bowl and mixing well. Form 1" meatballs and place on a baking sheet sprayed with PAM (should make around 15 meatballs). Bake in a 400 degree oven for about 20 minutes, until brown.

Prepare sauce by adding tomatoes to a large saucepan, add other ingredients, and simmer for 15 minutes. Add meatballs and cook an additional 5 minutes.

Assemble dish by scraping strands from squash with a fork (be sure to hold the squash carefully with a towel -- it's hot!), and top with sauce and meatballs.

Calories 330; Carbohydrates 25g; Fat 9g; Protein 39g; Serving Size 5 ounces; Recipe Yield 3 servings

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