- 21 oz of 93% ground beef
- 1 cup fresh basil, chopped
- 2 garlic cloves, chopped
- 4 cups of chicken stock
- 2 cans of diced tomatoes
- 1/4 cup red wine vinegar
- 3 cups of cooked spaghetti squash (poke holes in the shell and microwave for 10 minutes)
- 1 cup low fat Mozzarella cheese – divided
Preheat oven to 400 degrees In a mixing bowl, combine ground beef, basil and garlic. Form into balls, and place in a 9×13″ pan. Bake for 10 minutes. Drain off fat.
In a stock pot, cook diced tomatoes with vinegar. One fragrant, add the chicken stock, spaghetti squash and meat balls. Bring to a boil and then simmer for 5 minutes. Serve with a 1/4 cup of mozzarella cheese.