Vegetarian Meatballs and Spaghetti Squash with Mozzarella - Slender Kitchen
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Vegetarian Meatballs and Spaghetti Squash with Mozzarella

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403
Calories 
50g
Carbs 
12g
Fat 
42g
Protein 
7
Weight Watchers® SmartPoints™
(11 PointsPlus®)

Recipes Content

Recipe

This Vegetarian Meatballs and Spaghetti Squash with Fresh Mozzarella are filling, hearty, and packed with veggies.

As a vegetarian, it can be hard to find dishes that are lower in carbohydrates since most dishes rely on grains and legumes to make sure they are hearty and filling. But with the right combination of veggies and vegetarian protein, you can make a lower carbohydrate vegetarian meal that tastes amazing and keeps you full. This dish does just that. The meatballs are made with vegetarian ground meat combined with spices, Parmesan cheese, and an egg. Then the meatballs are cooked in a quick homemade tomato sauce and everything is served in a roasted spaghetti squash. Then since everything is better with cheese, some fresh mozzarella is melted on top. Yum.

Prep Time

Vegetarian Meatballs and Spaghetti Squash with Mozzarella

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 U spaghetti squash, halved
  • 2 tsp olive oil
  • 4 U cloves garlic, minced
  • 1/2 U onion, diced
  • 28 oz. canned crushed tomatoes
  • 1 U bay leaf
  • 1/2 tsp oregano
  • 1 lb. vegetarian crumbles
  • 1/4 cup Parmesan cheese
  • 1/4 cup parsley, minced
  • 1 U egg
  • 1 U garlic clove, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 oz. fresh mozzarella
  • 1/4 cup basil, chopped

Nutritional Facts

Serving Size: 
1/2 spaghetti squash and 3 meatballs
Amount Per Serving
Calories 403
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
21%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 63mg
21%
Sodium 1 663mg
72%
Total Carbohydrate 50g
16%
Dietary Fiber 15g
61%
Sugars 17g
Protein 42g

Directions

  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender.
  2. Meanwhile, heat the olive oil over medium heat in large sauce pan. Add the onion and garlic and cook for 4-5 minutes. Add the crushed tomatoes, bay leaf, and oregano. Bring to a simmer and cover.
  3. Combine the crumbles, Parmesan cheese, parsley, egg, garlic, salt, and pepper in a bowl. Form into one inch meatballs and drop into the tomato sauce.
  4. Simmer the meatballs for 20 minutes until cooked through.
  5. To assemble spaghetti squash boats, first scrape the spaghetti squash away from the edges using a fork. Add the meatballs and some of the tomato sauce. Layer thin slices of mozzarella on top. Return to oven and cook for 3-5 minutes until cheese melts. Top with basil.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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