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Recipe of the Month Archive

It is not always easy to follow your diabetes meal plan day after day, but these delicious recipes may help. 

spaghetti squash

DMC Recipe: Slow Cooker Spaghetti Squash and Meatballs

Ingredients

  • 1 medium spaghetti squash
  • 1 1/2 cups crushed tomatoes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 16 frozen turkey meatballs
  • 2 tbsp butter or olive oil
  • Additional salt and pepper to taste
 

Directions

  1. Cut spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, but side down*.
  2. In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
  3. Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  4. Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
  5. Divide between 4 plates and top with sauce and meatballs.
*Notes: To make the hard squash easier to cut, put it whole into the microwave for 2-3 minutes prior to cutting. You can remove the seeds prior to putting the squash into the slow-cooker as well.
 
 

Nutrition Facts Per Serving (Yields 4 Servings):

PER SERVING: 11.8 g of carbs and 1.92 g of fiber. Total net carbs = 9.88 g. 
FOOD ENERGY: 235kcal Total fat: 13.52g Calories from fat: 121 Cholesterol: 80mg Carbohydrate: 11.80g Total dietary fiber: 1.92g Protein: 15.39g Sodium: 504mg


-from www.alldayidreamaboutfood.com