I have developed a true love for spaghetti squash, although
I will admit having it the same way over and over again can get a little
redundant and boring. So with that I ended up switching it up a bit, using the
same ingredients but adding some cheese atop. It turned out absolutely
perfectly. The spaghetti squash crisped up just slightly on the outside and the
cheese was a perfect touch. Considering this was using some of my leftover meat
sauce I had made it was also a great way to use up some leftovers in a new and
unique way.
My meatballs are actually frozen turkey meatballs from
Trader Joe’s. I pick these up every once
in a while at Trader Joe’s because my boyfriend and I just genuinely like
these! I’m usually not a frozen meatball fan (I prefer homemade) but these are
tasty and perfect for a quick meal. I’ve heard from a few that the sodium level
is too high for their liking – but I feel as though these aren’t an item I eat
all the time, so a higher sodium level isn’t going to be a damper.
To make my spaghetti squash bake, I layered spaghetti squash
into the bottom of a small baking dish. I layered ½ cup of homemade meat sauce
over the top, then sprinkled the top with 1/3 cup of fat free mozzarella. I then baked it in the oven for roughly 15-20
minutes until the cheese was nice and melted.
The greatest part was my entire meal was only 9 points plus!
QUESTION:
Have you ever had spaghetti squash bake?
