Jon and I are headed to Jamaica in just over 2 weeks which means we are on a four week pre-holiday lean down! What we mean by that is we are tracking our macros more closely and cutting back in a few areas to get our bikini bods ready (I know you’re rolling your eyes but everyone’s got to have goals right?!). In order to stay on track for another 17 days, we have to keep things interesting. So tonight we’re having Spaghetti Squash and Mushroom Meatballs with Homemade Marinara and a side of sauteed veggies. Spaghetti squash is great at keeping the meal lower in carbs and the homemade marinara adds all the flavour we need. Try it in your kitchen tonight!
Spaghetti Squash and Mushroom Meatballs with Homemade Marinara (makes 6 portions=2 meatballs per portion):
1300g extra lean ground beef
1 cup onion, chopped
4 cloves of garlic
1 cup chopped mushrooms
1 tbsp dried parsley
1/2 tbsp dried basil
1/2 tbsp dried oregano
1 tsp coriander
1 tsp each, salt and pepper
1 tsp olive oil
1 spaghetti squash, cooked (see notes below)
12×1/4 cup servings (2×1/4 cup portions per serving) of JMTraining Marinara Sauce (see in recipe blog page)
1) In a saute pan, heat the oil and then cook the onions and garlic over medium high heat until starting to soften. Add in the mushrooms and cook until browned with a sprinkle of salt and pepper.
2) In a large bowl, combine the meat, herbs, salt and pepper. Once the mushroom mixture is done, add it into the bowl and mix this all together. Form into 12 meatballs.
3) After you have cooked your spaghetti squash, clean out the the casserole dish so theres no liquid remaining then put the meatballs in this pan to cook at 375 degrees for 30 mins or until cooked through. Heat up your marinara sauce for serving.
4) Portion out 2 meatballs with 1/4 cup of marinara sauce, 100g of spaghetti squash with 1/4 cup of sauce. Serve alongside some sauteed veggies like we did (zucchini, peppers and spinach-not included in macros) and you’re set!
*To cook the squash, cut in half, spoon out the seeds and discard them. Sprinkle with salt and pepper then place into a casserole dish cut side down. Put just enough water into the bottom of the dish to cover the bottom. Cook at 400 degrees for 30 mins or until cooked. Use a fork to pull the squash out of the skin and set aside*
Macronutrient Breakdown (per serving-includes meatballs, 1/2 cup of marinara and 100g spaghetti squash):