Squash Spaghetti with Meatless Meatballs

A new twist on pasta from Larry's sister Cyndy. Delicious and super healthy. Here's the recipe for 2 people; increase proportionally for 4. (Okay, way too much yellow in this photo; I'll get a better one later.)

Ingredients
4 zucchini squash
homemade marinara (with onion and mushroom to make it thicker)
TJ's meatless meatballs

Instructions
Using a spiral slicer, create julienne strips of the zucchini. Be careful not to cut yourself against the blades when you're twisting near the end of the zucchini!

Put the zucchini on a plate covered with a paper towel, and nuke for 3 minutes. (You may need to do a couple plates worth; nuke one plate while you're finishing the rest the zucchini.) Slice of the ends of the squash and nuke it, too. Optionally, put the nuked zucchini in a casserole dish, put a little pasta on it, and bake it in the oven for a few minutes.

In a sauce pan, warm up the marinara with TJs' meatless meatballs, using about 6 meatballs for each person. The bag has about 32, enough for about 5-6 servings; just keep the rest in your freezer for next time.

Dish it up! The picture above is a tiny leftover portion because we ate it sooooo fast. Yum.





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