Friday, May 01, 2009

Rosmary and Garlic Meatballs with Spaghetti Squash

Low carb recipe

1lb ground beef (or turkey)
1 egg
1/2 c Parmesan cheese
2 tbs Rosa Maria rosemary and garlic dipping spice (or garlic, rosemary, salt, and parsley)
1 spaghetti squash
1 jar spaghetti sauce (I used Market District Tomato and Basil - low in carbs and sugar)

To prepare spaghetti squash (how I did it) - boil water in a large pot. Poke holes with a fork in squash and set in boiling water for 30 minutes, turning if not fully submerged. When outside is tender, take out and cool until able to be touched. Cut in half and scoop out insides with fork (this is seriously messy work, but reminiscent of carving a pumpkin). Make sure to remove seeds.

To make meatballs - Preheat oven to 375 degrees. Mix together meat, egg, cheese, and spices. Roll into 1 in. balls and place on a nonstick baking sheet. Bake for 20 minutes (this can be done while squash is boiling). Put spaghetti sauce and cooked meatballs into a pot on medium low.

Meal takes about 40 minutes to prepare and serve. It is healthy, low in carbs and sugar. The only downside for you pasta lovers is that truthfully, spaghetti squash does not resemble al dente pasta. It is a vegetable and therefore has a tiny bit of a crunch to it, but with the meatballs and sauce, it seems more decadent than it really is. So, if you are trying to eat healthier, this is one to try.

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