"Spaghetti" & Meatballs Bites

Well, I came home today and it was another one of those "what am I going to make that is healthy with what I have in my house?" days.  My garden yielded a few small spaghetti squash (before the stupid squash bugs killed the plants -- stupid bugs!).  I figured I'd put one to good use and use up other ingredients from my other tasty experiments.  We always have the costco meatballs on hand.  I know they aren't the lowest fat, but they are quick and easy... if you have the time, I recommend cooking some ground turkey as a better option!

Once again, I have to say I created another winner!

- 1/2 large spaghetti squash or 1 small spaghetti squash
- 1/4 c. non-fat Greek yogurt
- 1/4 c. Parmesan cheese
- 1 c. Mozzarella cheese
- 2 Tbsp. egg beaters
- dash of pepper
- 1/4 tsp. salt
- 14.5 oz. Italian stewed tomatoes (blended)
- fresh basil
- 12 costco meatballs dethawed (or a couple spoonfuls of ground turkey)

Bake the spaghetti squash:
Preheat the oven to 400C.  Cut the spaghetti squash in half lengthwise, remove the seeds, and lay flat on a cookie sheet covered in foil.  Bake 35 min.  Remove from oven and allow to cool 5-10 min. (Keep the oven on) Scrape out into a bowl.

Mix in yogurt, Parmesan cheese, 1/4 c. Mozzarella cheese, egg beaters, salt, and pepper.
Lightly spray a muffin pan with non-stick spray.  Spoon the mixture into the muffin pan (dividing it into 12).  Bake 15 min.

Remove from oven.  Into each section, spoon the blended tomatoes, chopped basil, a meatball (cut in half), and sprinkled Mozzarella cheese.  Bake 10 min.

And voila!  Food for you!  

Makes 3-4 servings... 
and goes perfect with a green salad! 
(I need to work on the actual Lean & Green servings on this one -- I'll update)


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