Once upon a time I had a refrigerator full of veggies that were about to go bad. So I sautéed them all up with Spanish olive oil and fresh garlic, tossed them together, and quite accidentally stumbled upon one of my absolute favorite meals.

If you’re not already familiar with the magic that is spaghetti squash, I’m about to change your whole world. If you’re already a fan of spaghetti squash…well…I’m still about to change your world, just maybe not your whole world.

This recipe is quick & easy to prepare, low calorie, low-carb, nutritious, delicious, and doesn’t require a huge investment at the grocery store. In fact, if you have a refrigerator full of veggies that are about to go bad, this recipe is perfect for you. The ingredients I suggest below are just that—a suggestion. Use what you want, get creative, and enjoy a healthy meal that feels like a cheat-day pasta dish…

 

Ingredients

1 medium-sized spaghetti squash
8 pre-cooked chicken meatballs, cut into quarters (I like Al Fresco’s all natural Tomato & Basil chicken meatballs)
1 summer squash, chopped
1 zucchini, chopped
Minced garlic
1c. red sauce (if you can find Scarpetta’s cherry tomato sauce, you’ll love the whole, juice cherry tomatoes and the low sugar content, and also if you tell my Nana I used store-bought sauce I’ll kill you—if she doesn’t kill me first…)
1/2 c. low-fat feta cheese
Fresh basil
Extra virgin olive oil
Salt & pepper

COOKING INSTRUCTIONS

  1. Preheat oven to 375º. Chop your spaghetti squash in half the long way; scoop out the seeds. Drizzle with olive oil and just a touch of salt. Add water to a baking sheet with a small lip, just enough to submerge the bottom of the sheet. Put the spaghetti squash flat side down on the baking sheet and roast in the oven for about 45 minutes, or until you can easily pierce the skin with a fork. Once cooked, allow the squash to cool down until you can hold it without, you know, burning yourself. Using a fork, scrape out the squash strands—it’ll look just like spaghetti! Set aside.
  2. Heat 1-2 tbsp. of olive oil in a large skillet over medium-high heat. Add zucchini, summer squash and about a clove of minced garlic. Sauté until slightly browned and soft.
  3. Reduce heat to medium and add the cooked spaghetti squash, red sauce, and meatballs to the skillet. Toss well for 2-3 minutes, combining the flavors. Sprinkle in the feta and a few grinds of fresh pepper, mix and serve. Garnish with fresh basil.

Makes 2 servings; about 300 calories per serving.