Live Fit Personal Training + Nutrition loves Better Homes & Garden's Recipes! You can always find a recipe you'll like and they have the nutritional information!By paying attention to the nutritional information of your meals and aiming for healthier options, you can improve your personal training results, and increase your energy! Spaghetti squash can be found at your grocery store anytime throughout year. It's name comes from the fact that after it is cooked, the inside pulls out in long strands resembling spaghetti, but with less carbohydrates, many more health benefits and it tastes delicious too! First, Spaghetti squash contains many vitamins that we need in our diet. These vitamins include: vitamin C, vitamin, A, vitamin B-6, thiamin, riboflavin, niacin, folate, panthothenic acid, and vitamin K. Many studies have demonstrated thatobtaining your daily vitamins through food sources may be more beneficial than taking vitamin supplements, because the food allows the vitamins to function more efficiently. Next, Spaghetti Squash also contains many minerals important to our bodies, including manganese, potassium, magnesium, calcium, copper, iron,, phosphorus, sodium, zinc, and selenium. Manganese is the most abundant, itaids in the production of healthy bones and tissues. Manganese also plays a part in metabolism, regulation of blood sugar, absorption of calcium and the functioning of the nervous system. Lastly, spaghetti squash is a great source of fiber. One cup offers 9% of the recommend daily intake.Fiber may help in weight reduction because it makes you feel fuller longer, as well as, reduces the risk of cardiovascular disease and lowers cholesterol.
Roasted Spaghetti Squash with Meatballs
- 13 pound spaghetti squash, halved and seeded
- Nonstick cooking spray
- 1/3cup bulgur
- 1/2cup boiling water
- 1egg, lightly beaten
- 1pound 93% lean ground beef
- 2cloves garlic, minced
- 1tablespoon dried Italian seasoning, crushed
- 314 1/2 ounce cans fire-roasted crushed tomatoes, undrained
- 1teaspoon sugar
- 1teaspoon crushed red pepper (optional)
- 1/2teaspoon salt
- 1/4cup grated Parmesan cheese
- Snipped fresh basil (optional)
- Preheat oven to 400 degrees F. Lightly coat inside of spaghetti squash with cooking spray. Place squash halves, cut sides down, on a 15x10x1-inch baking pan. Bake about 50 minutes or until squash is soft. Let cool slightly. Use a fork to separate the strands of squash.
- Meanwhile, for meatballs, place bulgur in a large bowl. Pour the boiling water over bulgur; let stand about 20 minutes or until most of the water is absorbed. Add egg, ground beef, garlic, and 1 teaspoon of the Italian seasoning. Mix to combine. Shape into 1-inch meatballs.
- Lightly coat a very large skillet with cooking spray. Preheat skillet over medium-high heat. Add meatballs to hot skillet; cook until browned, turning occasionally to brown evenly. Add tomatoes, sugar, crushed red pepper (if desired), the salt, and the remaining 2 teaspoons Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 10 minutes or until sauce starts to thicken and meatballs are cooked through.
- Serve meatballs and sauce over squash. Top with grated Parmesan cheese. If desired, sprinkle with basil.
Nutrition Facts -Roasted Spaghetti Squash with Meatballs-
Per serving: Calories:281, Carbohydrate: 32g, Protein: 22g, Fat:8g, Saturated Fat:3g, Polyunsaturated Fat:1g, Monounsaturated Fat:1 g, Fiber: 6g, Cholesterol:75 mg, Sodium:809mg, Sugar: 13g. Typical Spaghetti and Meatballs: 920 calories, 36 g fat (Olive Garden)
About the Author
Back to Posts