This is definitely a lower-carb version of spaghetti and noodles, but that doesn't mean it's any less tasty. Instead of your usual Parmesan, sprinkle these fresh veggie "noodles" with a few crumbles of feta cheese.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line a 15x10-inch baking pan with foil. In a large bowl combine yogurt, bread crumbs, mint, and 1/2 tsp. of the garlic salt. Add ground meat; mix well. Shape into 16 meatballs and place in one side of prepared baking pan.

  • Wash and dry bowl. In bowl combine squash, tomatoes, oregano, and remaining 1/4 tsp. garlic salt. Drizzle with oil; toss to coat. Mound in other side of baking pan.

  • Bake 30 minutes or until meatballs are done (160°F) and squash is tender, tossing squash mixture once. (Squash will reduce in volume and release quite a bit of liquid as it cooks.)

  • Using tongs, transfer squash mixture to a platter. Top with meatballs and if desired, cheese. Top with pepper and additional oregano. Serve with lemon wedges.

How to Spiralize Summer Squash

The easiest way to create noodle-style strings of summer squash is to purchase a spiralizer vegetable slicer, such as the Parderno World Cuisine Tri-Blade Vegetable Spiral Slicer. You can also use a vegetable peeler to make thin, lengthwise slices of summer squash. Use a paring knife to cut each slice lengthwise into noodle-like pieces.

Nutrition Facts

301 calories; 15 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 75 mg cholesterol; 288 mg sodium. 1138 mg potassium; 14 g carbohydrates; 4 g fiber; 8 g sugar; 29 g protein; 1 g trans fatty acid; 1363 IU vitamin a; 52 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 86 mcg folate; 2 mcg vitamin b12; 101 mg calcium; 4 mg iron;

Reviews (1)

14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
I used ready-made chicken meatballs to save time. I would recommend that you use more of the squash and tomatoes, as the noodles shrink when roasted. Very tasty, fast weekday meal.