Ingredients:
1 lb 95 to 97% ground chicken (2 Leaner Leans)
1/4 cup grated Parmesan cheese (4 Condiments)
1/4 tsp pepper (1/2 Condiment)
1/2 tsp salt (2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp Italian seasoning (1 Condiment)
1/4 tsp onion powder (1/2 Condiment)
1 cup reduced fat mozzarella cheese, divided (1 Lean)
1 1/2 cups Great Value Italian diced tomatoes or 3/4 cup low carb marinara sauce, divided (3 Greens)
Spaghetti Squash:
3 cups cooked spaghetti squash (6 Greens)
1 tbsp regular butter (2 Healthy Fats)
Directions:
Preheat oven to 350 degrees.
Lightly spray a 13 x 9 inch glass dish with cooking spray.
Blend diced tomatoes in a blender or small chopper to resemble tomato sauce or until desired consistency.
Melt butter in a non-stick skillet over medium heat. Add cooked spaghetti squash strands in skillet and saute for about a minute. Set aside.
Combine ground chicken, parmesan cheese, and spices. Add 3/4 cup mozzarella cheese. Measure out 3 tbsp of the blended diced tomatoes and add to the ground chicken mixture until completely combined. Form into meatballs. Since this recipe makes three servings, I made twenty-one meatballs. It is so much easier to divide the meatballs evenly when they are in increments of threes such as 15, 18, 21, and so on.
Place meatballs in prepared glass dish. Bake for 25 minutes.
Spread tomato sauce over meatballs and sprinkle with the 1/4 cup mozzarella cheese. Broil until cheese is melted. Divide the meatballs into 3 servings. Place each serving of meatballs over 1 cup of spaghetti squash. Enjoy!
Makes 3 Servings
Each serving provides
1 Lean, 3 Greens, 3 Condiments and 2/3 Healthy Fat for the 2/3 Leaner
