Prep time: 20 minutes • Cook time: 30 minutes

INGREDIENTS:

1 small SPAGHETTI SQUASH

Meatballs:
1 pound greatO 90/10 % GROUND BEEF
½ cup H-E-B REAL EGG WHITES
½ cup fresh PANKO BREAD CRUMBS
1 teaspoon CHINESE 5 SPICE

Sweet Chili Pineapple Sauce:
¾ cup each: fresh PINEAPPLE TIDBITS, RICE VINEGAR & BROWN SUGAR SPLENDA
½ – 1 teaspoon CRUSHED RED PEPPER (optional)
2 teaspoons each: fresh chopped GINGER, GARLIC, KETCHUP & CORNSTARCH
2 GREEN ONIONS, chopped
½ cup thin sliced RED BELL PEPPER

DIRECTIONS:
1. To cook spaghetti squash, cut squash lengthwise into halves. Place the squash halves, cut side down on the microwave tray and microwave on High power for 6 minutes or until tender when pierced with a knife. Shred the spaghetti squash out of the shell using a fork and place in a large pasta bowl; set aside and keep warm.

2. While the squash is cooking, heat the oven to 400°F. Line a sheet pan with foil and set aside. Combine the ground beef, egg whites, Panko crumbs and Chinese 5 Spice in a bowl. Shape the ground beef mixture into 24 small meatballs and place on the baking sheet. Bake in the oven for 20 minutes till golden brown.

3. Sauce: Combine the pineapple, rice vinegar, Splenda, crushed red pepper, ginger, garlic and ketchup in a 2 quart microwave safe bowl. Microwave the mixture on High power for 4 minutes and set aside.

4. Combine the cornstarch and ½ cup water in a small bowl and stir well to dissolve. Add the cornstarch solution to the sauce and stir well. Microwave on High power for 1 minute or until the sauce thickens.

5. To serve, spread the steaming spaghetti squash on a platter, top with the meatballs, sweet chili pineapple sauce, green onions and red bell pepper. Enjoy!

Makes: 6 servings

Nutrition Facts: 1 cup Spaghetti Squash: 40 Calories, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugars 4g, Protein 1g, Omega-3 Fatty Acids 1200mg;  1 ½ cups : 260 Calories, Total Fat 8g, Saturated Fat 3g, Cholesterol 50mg, Sodium 330mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 21g, Protein 18g, Omega-3 Fatty Acids 200mg

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