Low carb, high protein is great way to fill up for dinner! Why? Because your body is not sitting on carbs all night and easily can digest lean protein to keep you full but not bloated. Satisfyingly scrumptious, win-win!
Watch below how I cut the squash. I scoop out the seeds and then place face down in water bath to help steam the inside. No oven required! The reason I cut on the equator is because the squash becomes more noodle-like as you pull it away from the sides.
I use either turkey or chicken, each is lean meat which is perfect to stick to since the mozzarella will count as the fats in this meal along with the egg yolk. You can use any sauce you like, I just drizzle some olive oil with some salt and pepper maybe. Really the meatball takes care of all the flavor!
Bon appetit!
Spaghetti Squash & Stuffed Meatballs
Ingredients
- 1 small-medium spaghetti squash
- 1 pound ground turkey or chicken
- 1 egg
- 8 mozzarella balls
- 1 tablespoon Italian seasoning
- Dash oregano
- Fresh chopped basil
Directions
- Poke holes in squash, microwave whole 3-4 minutes depending on your size.
- Cut on the equator (around, not long ways) and scoop out the seeds. Place each half cut side down in shallow water in a baking pan. Microwave 10-12 minutes. Mine was small so it took 10 minutes (medium to large, about 13 minutes) or until the color starts to turn a deep yellow.
- In the mean time, pre-heat oven to 400 degree F and line baking sheet with parchment.
- In a large bowl, mix chicken, egg, and spices. Scoop out meat and flatten it to about the size of your palm. Place 1 mozzarella ball in the center then fold edges around to seal. Makes 8-10 meatballs.
- Bake 13 minutes.
- Remove squash from microwave, let it rest for about 2 minutes. Carefully begin to scrape the sides away from the shell.
- Place squash in bowl then meatballs and finish with a generous sprinkle of basil.
- Option to add your favorite sauce on top or toss with pesto!
