Spaghetti squash and sausage meatballs

Another version of spaghetti and meatballs--because, really, can you ever get enough spaghetti and meatballs? This is definitely a lighter version using spaghetti squash instead of pasta --it is so good. The squash has the consistency of rice noodles. Mild taste, but makes me think of ratatouille with the spaghetti sauce on it. Of course, turkey sausage used for the meatballs keeps it light.

Italian sausage meatballs

• 1# Turkey Italian sausage
• 4 cloves garlic--finely chopped
• 1/4 - 1/2 cup grated parmesan
• 1/4 cup Italian flavored breadcrumbs
• Drizzle of olive oil
• salt and pepper

Mix ingredients together in a bowl. Form into quarter-size balls--makes about 16 meatballs. Place on a baking sheet. Bake at 400 degrees for about 20 minutes.

Light Tomato Basil Sauce

• Medium yellow onion--chopped
• 4 cloves garlic--chopped
• 2 Tbsp olive oil
• 1/4-1/2 cup white wine (a few glugs)
• 28 oz can diced tomatoes
• 8 oz tomato sauce
• 20-25 fresh basil leaves--chopped

Heat olive oil in deep skillet. Then cook onions and garlic until soft. Add wine and cook down for a minute or two. Add tomatoes and sauce. Simmer. Add fresh basil a minute or two before serving and allow to wilt.

Spaghetti squash

Stab whole squash several times with a fork or knife. Cook in the microwave for 10 minutes. Allow to sit in the microwave for 5 or more minutes. Carefully remove from the microwave with hot pads. Slice lengthwise--scoop out seeds from the middle and discard. Then scoop out the rest of the flesh--it looks like thin noodles. Add a little bit of salt.

Serve squash "noodles" with sauce and meatballs. Good with a little parmesan on top. Yum! My boys eat this pretty well, but I often cook some regular spaghetti noodles or "Wacky Mac" for them.