spaghetti squash and "meat"balls

i can't tell you how surprised i was that ALL of my kids loved this so much that they actually said they wouldn't mind if this is how we always did spaghetti and meatballs! super fast, super healthy. i used beyond meat, but obviously you could easily use regular ground beef. serve with your favorite pasta sauce or you can whip up a quick one with fresh tomatoes, some olive oil and balsamic vinegar as suggested on shape.com which is where i got the recipe.

doubling the recipe was just right for my family of seven, but since i was using beyond meat, i found that i needed to actually either triple the amount of crackers, or only use one egg.

ingredients

1 egg, beaten

1/4 cup unsweetened almond milk

12 brown rice crackers, smashed into breadcrumb texture

8 ounces lean ground beef

1/4 cup fresh parsley

1 teaspoon dried oregano

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 small spaghetti squash

directions

1. Preheat broiler. Mix egg, milk, and cracker "bread" crumbs together and let sit for a few minutes.
2. Add ground beef, parsley, oregano, salt, pepper to egg mixture and mix until well combined.
3. Form meat mixture into 10 small meatballs, place on baking sheet, and broil for about 20 minutes, until meatballs are 160°F.
4. Cut squash in half, remove seeds, and place in microwave-safe dish, cut side down, with 1 inch of water. Microwave for 12 minutes until tender. Drag fork over squash flesh to get spaghetti-like strands.