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!
Have you ever had spaghetti squash bake?