Meal Prep Meatballs and Spaghetti Squash

Ingredients

• 3 servings Freezer Meatballs (15 meatballs)

• 12 oz jar organic pasta sauce

• 1 medium spaghetti squash

• avocado oil spray

• salt and pepper

• parmesan cheese

Instructions

1. Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, and scoop out the seeds and all the stringy bits. Spray with avocado oil, then sprinkle with salt and pepper.

2. Place the squash cut side down on a baking sheet. Roast for about 30 to 40 minutes—you're looking for it to be lightly browned on the outside and fork-tender but still a little firm. Timing can vary depending on the size of your squash (and honestly, each squash seems to have its own personality when it comes to roasting time!).

3. While the squash roasts pour the frozen meatballs into a pan with a lid. Pour the pasta sauce over the meatballs, making sure each is coated. Bring to a boil, reduce heat to a simmer, cover, and simmer for 20 minutes, or until the meatballs are completely warmed through.

4. To serve, top the spaghetti squash with meatballs, sauce, and a sprinkle of Parmesan cheese, if you like!

Serves: 4 Time: 55 minutes  Calories: 423 Protein: 28g Carbs: 26g Fat: 20g