Spaghetti and Spaghetti Squash

Dinner tonight was amazing!  We made two Italian meals of similar things.  Mine consisted of:

Semi-Homemade Veggie Loaded Tomato Sauce:

• 1/2 jar of organic Italian Herb Sauce
• 1c.mushrooms
• 1/2 c. broccoli
• leftover grilled zucchini and onions from Sunday dinner
• 4 fresh basil leaves chopped up
• 1 tbsp. minced garlic
• 1 tsp.Italian seasonin
• salt and pepper

In the process of cooking

I added this veggie/tomato mixture to 1/2 a spaghetti squash and added parm!

For Brady I made homemade meatballs with Barilla Pasta Plus we also “modified” his sauce.

Homemade Lean Beef Meatballs

• 1 – 1 1/2 c. Laura’s Lean Beef
• 1/2 c. Italian seasoning bread crumbs
• 1/4 c. parm.
• salt /pepper
• 1 T Italian Seasonings
• 1 egg
• 3 fresh basil leaves (chopped fine)

Bake at 400* for 15-20 min. or until meat is browned through the center.

For B’s sauce I added black olives, parm and of course the balls! 

We enjoyed our spaghetti quickly because we had to run out the door for tennis.  I love it and I can see how people can get addicted to this sport.  When we got home, I wasn’t really hungry at all but I felt the need to have a bowl of Cinnamon Toast Crunch, seriously the best cereal ever made!  It was a great dessert!

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