ONE-PAN “SPAGHETTI” AND MEATBALLS

PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS

Olive oil spray

1 pound extra-lean ground beef

¾ cup grain-free bread crumbs

⅓ cup basil pesto

1 teaspoon sea salt

¼ teaspoon black pepper

6 cups butternut squash noodles

1 (24-ounce) jar marinara sauce (no added sugar)

1 sprig fresh basil

1.Preheat the oven to 425 degrees F and place an oven rack in the middle position. Spray a 13 × 9-inch baking dish with olive oil spray.

2.In a medium bowl, use your hands to combine the beef, bread crumbs, pesto, salt, and pepper. Roll the mixture into about 15 meatballs, about 1 inch in diameter. Place the meatballs in the prepared baking dish and bake for 15 minutes. Remove the meatballs, setting them aside on a plate, and drain off any liquid from the pan.

3.Spread the squash noodles in the baking dish. Pour the marinara sauce over the noodles and toss gently with tongs to coat. Return the meatballs to the pan, gently nestling throughout the noodles. Cover the pan tightly with foil and bake for 7 minutes. Remove the foil and bake for another 3 to 5 minutes, until cooked through.

4.Remove the pan from the oven. Toss to coat the squash noodles and meatballs with the sauce. Season generously with salt and pepper and garnish with the basil.

Quick Tip: Many grocery stores now sell pre-spiralized butternut squash noodles in the refrigerated produce section. While these aren’t quite as fresh as homemade squash noodles, they will save you some time and effort.

NUTRITION

Calories: 289

Fat: 10 g

Carbohydrates: 23 g

Sodium: 860 mg

Fiber: 4 g

Protein: 26 g

Sugar: 11 g