Pat99
Bariatric Legend
- Surgery
- RNY
- Date
- February 27, 2012
- Start Weight
- 356 lbs
- Goal Weight
- 145 lbs
- Currently
- 245 lbs
- Progress
- 53%
I found this recipe on Steve Harvey's website from the Hungry Girl's recipes. The original recipe was for 2 servings but I made changes to make 4 smaller servings.
Hungry Girl Calorie Count: 1/4 of recipe (1 cup squash with about 1/3 cup + 2 TBLS. sauce and 2 meatballs): 164 calories, 3g fat, 388mg sodium, 23g carbs, 4.5g fiber, 9.5g sugars, 13g protein
Original Calorie Count: Spaghetti & Meatballs 399 calories, 13.25g fat
Prep: 20 minutes
Cook: 1 hour and 10 minutes
You’ll Need: large baking pan, baking sheet, nonstick spray, 2 large bowls, strainer, medium pot
Ingredients:
Spaghetti
1 spaghetti squash (about 4 1/2 lbs.)
Meatballs
6 oz. raw extra-lean ground beef
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. dried parsley
1/2 tsp. chopped garlic
1/8 tsp. each salt and black pepper
Sauce
1/2 cup finely diced onion
1/2 cup finely diced carrot
1 tsp. chopped garlic
1 1/2 cups canned crushed tomatoes
1/4 cup chopped fresh basil
2 tbsp. tomato paste
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes, or more to taste
1/4 tsp. ground cumin
4 tsp. reduced-fat Parmesan-style grated topping
Directions:
⁃ Preheat oven to 400 degrees.
⁃ Microwave squash for 3 to 4 minutes, until soft enough to cut. Halve lengthwise;
scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
⁃ Spray a baking sheet with nonstick spray.
⁃ Thoroughly mix meatball ingredients in a large bowl. Evenly form into 8 meatballs and place on the baking sheet, evenly spaced. Bake until just cooked through, about 10 minutes.
⁃ Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to another large bowl and cover to keep warm.
⁃ Bring a medium pot sprayed with nonstick spray to medium-high heat. Cook and stir onion and carrot until slightly softened, 6 to 8 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add all remaining sauce ingredients except Parm-style topping; stir to combine. Add meatballs and bring sauce to a low boil. Reduce heat to low. Gently stirring occasionally, simmer until veggies have softened and meatballs are hot, about 8 minutes.
⁃ Add sauce to spaghetti strands and stir to coat. Serve topped with meatballs and Parm-style topping!
MAKES 4 SERVINGS
Hungry Girl Calorie Count: 1/4 of recipe (1 cup squash with about 1/3 cup + 2 TBLS. sauce and 2 meatballs): 164 calories, 3g fat, 388mg sodium, 23g carbs, 4.5g fiber, 9.5g sugars, 13g protein
Original Calorie Count: Spaghetti & Meatballs 399 calories, 13.25g fat
Prep: 20 minutes
Cook: 1 hour and 10 minutes
You’ll Need: large baking pan, baking sheet, nonstick spray, 2 large bowls, strainer, medium pot
Ingredients:
Spaghetti
1 spaghetti squash (about 4 1/2 lbs.)
Meatballs
6 oz. raw extra-lean ground beef
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. dried parsley
1/2 tsp. chopped garlic
1/8 tsp. each salt and black pepper
Sauce
1/2 cup finely diced onion
1/2 cup finely diced carrot
1 tsp. chopped garlic
1 1/2 cups canned crushed tomatoes
1/4 cup chopped fresh basil
2 tbsp. tomato paste
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes, or more to taste
1/4 tsp. ground cumin
4 tsp. reduced-fat Parmesan-style grated topping
Directions:
⁃ Preheat oven to 400 degrees.
⁃ Microwave squash for 3 to 4 minutes, until soft enough to cut. Halve lengthwise;
scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
⁃ Spray a baking sheet with nonstick spray.
⁃ Thoroughly mix meatball ingredients in a large bowl. Evenly form into 8 meatballs and place on the baking sheet, evenly spaced. Bake until just cooked through, about 10 minutes.
⁃ Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to another large bowl and cover to keep warm.
⁃ Bring a medium pot sprayed with nonstick spray to medium-high heat. Cook and stir onion and carrot until slightly softened, 6 to 8 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add all remaining sauce ingredients except Parm-style topping; stir to combine. Add meatballs and bring sauce to a low boil. Reduce heat to low. Gently stirring occasionally, simmer until veggies have softened and meatballs are hot, about 8 minutes.
⁃ Add sauce to spaghetti strands and stir to coat. Serve topped with meatballs and Parm-style topping!
MAKES 4 SERVINGS
