Lightened spaghetti & meatballs is a fun spin on a classic dish with a fraction of the carbs and sugars. Spaghetti squash is a great fall vegetable that but you should be able to find in your grocery store about now. I rely pretty heavily on loading my plate up with vegetables to keep dishes light. For this “Spaghetti & Meatballs” meal, I replaced spaghetti with spaghetti squash, used homemade meatballs, and made my own sauce with nonfat milk instead of using a sugar heavy spaghetti sauce. It’s summer time, you want to be confident being poolside!
When in France, I stumbled upon an adorable little kitchen store and of course walked out with loaded down bags. One of the things that I picked up was this dried tomato powder. I have been using it to flavor everything ever since! It’s very similar to dried onion or garlic powder that you can find in the spice aisle. It packs all of the punch of tomato into this powder. You can add into sauces, roll chicken in it, or make a tomato “puree” with it. While fresh tomatoes are still the best, this stuff is amazing in a pinch and as an add in. If you can’t make it to France anytime soon, you can still pick a similar dried tomato powder on Amazon.
Bring milk to a slow simmer, add in salt, tomato powder, garlic powder, and dried onions, then allow to simmer for 10 minutes to create your sauce.
Cut the spaghetti squash in half, spray with olive oil, sprinkle with salt and pepper, then bake for about 40 minutes at 375 degrees. You know that they are done when you can easily slide your fork into it. Then comes my favorite part, the scraping! Gently run your fork across the flesh of the squash. Small “noodles” will instantly form and you can scrap them out onto your plate just like spaghetti!
Top with your homemade meatballs and you are good to go!
Doesn’t this look just as good as the real deal?
- 1 Small Spaghetti Squash
- 1 Cup Nonfat Milk
- 1/2 Tablespoon of Garlic Powder
- 1/2 Tablespoon of Dried Onions
- 3 Teaspoons of Dried Tomato
- Salt and Pepper to taste
- Cut the spaghetti squash in half, spray with olive oil, sprinkle with salt and pepper.
- Bake for about 40 minutes at 375 degrees or until you can easily slide your fork into the flesh.
- To make the sauce, bring milk to a slow simmer.
- Add in salt, tomato powder, garlic powder, and dried onions.
- Simmer for 10 minutes.
- Create the "spaghetti" by running your fork across the flesh of the squash. Small "noodles" will instantly form and you can scrap them out onto your plate.
- Add meatballs and pour sauce over to serve.