Spaghetti Squash Pasta and Meatballs
Prep and cook time: 1 hr 30 min. Serves 4.
Ingredients:
- 1 medium spaghetti squash (about 2 pounds)
- salt and pepper
- extra-virgin olive oil
- 1 medium onion, chopped
- 1 pound ground beef
- 2 large eggs
- 6 cloves garlic
- 1 cup fresh parsley leaves
- 1 cup plus 3 tablespoons grated parmesan cheese
- 28-ounce cans tomato puree
- 2 large sprigs basil
- 1 teaspoon dried oregano
Instructions:
- Preheat oven to 400 degrees F.
- Cut squash in half lengthwise cut. Remove seeds with spoon and puncture skin side a few times with a knife to prevent bursting while cooking.
- Drizzle one teaspoon of the olive oil on flesh and rub in. Season with salt and pepper if desired.
- Place cut side down in the baking dish and roast until tender, about 45 to 50 minutes or until a knife can pierce the skin side and come out easily.
- Scrape 2 cups of squash with a fork into a large bowl. Cover and set aside.
- Prepare Dreamfields pasta according to package directions.
- Add pasta to squash and toss to blend. Cover and set aside.
- In a large mixing bowl, blend with hands, beef, egg, onion, garlic, and 1 tsp oregano.
- In medium skillet, heat oil.
- Form meat into 12 balls. Place in skillet. Brown all sides, then cook until thoroughly done.
- Add tomato sauce, remaining oregano and basil. Bring sauce to simmer. Cover and cook 20 minutes.
- Serve meatballs and sauce over the pasta.
Calories: 196. Fat: 12g. Carbs: 4g. Fiber 1g. Sugar 2g. Protein 17g Estimated values based on one serving size.
Spinach, Walnut Pomegranate Salad
Ingredients:
- 1 (10 ounces) bag baby spinach leaves, rinsed and drained
- 1/4 red onion, sliced very thin
- 1/2 cup walnut pieces
- 1/2 cup crumbled feta
- 1 pomegranate, peeled and seeds separated
- 4 tablespoons balsamic vinaigrette
- 8 cups pre-washed baby spinach
- 1 pomegranate, peeled and seeds separated
Per Serving: 250 calories; 21.4 g fat; 14 g carbohydrates; 9 g protein; 28 mg cholesterol; 500 mg sodium.
Instructions:
- Place spinach in a salad bowl
- Top with red onion, walnuts, and feta
- Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette
NOTE: The nutrition facts may vary depending on the ingredients used in the recipe. The nutritional information is not intended to be a replacement or substitute for consultation with a qualified nutritional professional. Please contact your physician or medical professional with any questions and concerns about your specific dietary needs.