Spaghetti’ & Meatballs- healthy?

Well- if you do it my way, using spaghetti SQUASH instead of the traditional, wheat-based dish you're used to!  I've written about this fave before, but here's a different , completely grain & dairy-free twist:

Cut the squash in half and remove the seeds; bake cut-side down in a dish with water for 45 minutes @ 425 degrees.

Remove from oven and cool- scrape out the squash with a fork to create the 'spaghetti-esque' look.  Set aside.

Using lean ground beef or turkey, make meatballs by adding an egg, some freshly chopped basil & sundried tomato, fresh garlic and some olive oil.  Form into a ball shape and place on a rack over a baking tray.  Bake at 400 for about twenty minutes, turning every 5 minutes or so.  Check that the internal temp is 160 to ensure safety and remove from oven.

Chop some fresh tomato (Heirloom are fantastic!) and shred some basil- toss with the squash in a casserole dish and place back into the oven that's still hot from the meatballs to warm up for a few minutes.  

Serve with the meatballs on top and a side of sauteed spinach- lovely, colourful, balanced and delicious!