Source: dLife

Spaghetti squash blended with low carb pasta topped with traditional meatballs and tomato sauce.

Servings

Pasta & Squash
1 lb spaghetti squash (use 2 cups cooked squash)
1 tsp olive oil
0.5 tsp salt
1 pinch black pepper
4 oz Dreamfields Spaghetti , cooked according to package directions

Meatballs & Sauce
1 tsp olive oil
0.75 lb ground beef (5% fat)
1 eggs
0.25 cup fresh chopped onion
1 medium garlic cloves , minced
2 tsp ground oregano , divided
2 cup no-salt tomato sauce
1 tsp dried basil
4 tbsp grated Parmesan cheese (optional)

Pasta & Squash
1 Preheat oven to 400°F.
2 Cut squash in half lengthwise cut. Remove seeds with spoon and puncture skin side a few times with knife to prevent bursting while cooking.
3 Drizzle one teaspoon of the olive oil on flesh and rub in. Season with salt and pepper if desired.
4 Place cut side down in baking dish and roast until tender, about 45 to 50 minutes or until a knife can pierce the skin side and come out easily.
5 Scrape 2 cups of squash with fork into large bowl. Cover and set aside.
6 Prepare Dreamfields pasta according to package directions.
7 Add pasta to squash and toss to blend. Cover and set aside.
Meatballs & Sauce
1 In large mixing bowl, blend with hands, beef, egg, onion, garlic, and 1 tsp oregano.
2 In medium skillet, heat oil.
3 Form meat into 12 balls. Place in skillet. Brown all sides, then cook until thoroughly done.
4 Add tomato sauce, remaining oregano and basil. Bring sauce to simmer. Cover and cook 20 minutes.
5 Serve meatballs and sauce over blended spaghetti
6 Top with Parmesan cheese, if desired.