Tonight’s Meal: Twice Baked Spaghetti Squash

I have been on a health kick and am trying to eat delish but healthy food – avoiding sugar and white starches. It sounds easy but it’s harder than you would think. Sugar is in everything so I have turned into an avid label reader.

Spaghetti squash is so easy and hassle free so when I found this recipe, I had to give it a try!

Serves 4-6

Ingrediences (channeling Teresa Gudice from RHNJ;-)

-1 Spaghetti Squash

-1 batch prepared meatballs or meat for sauce

   (Note: Most meatballs are prepared with breadcrumbs so I’m using meat sauce instead.) 
-1 cup Marinara or spaghetti sauce (watch for sugar content!)
-1/2 cup Mozzarella cheese
-1/2 cup Parmesan cheese
-1 cup fresh basil, torn or sliced

Directions

Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. Cool slightly on baking sheet. Turn oven up to 400. 

Using a fork, scrape squash "spaghetti" up from the rind and fluff into strands. Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce. Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash!