- net weight ounces lean ground beef
- fluid ounces dried basil
- fluid ounces dried parsley
- fluid ounces dried thyme
- fluid ounces ground black pepper
- fluid ounces salt
- net weight ounces canned no salt added tomato sauce
- spaghetti squash, cooked
- Nonstick cooking spray
Combine ground beef, 1/2 tablespoon each of basil, parsley, and thyme, and 1/4 teaspoon black pepper, and 1/8 teaspoon salt to a mixing bowl. Shape the mixture into bite-sized meatballs.
Spray a skillet with nonstick cooking spray and cook meatballs over medium heat for 3-4 minutes.
Flip meatballs and add the tomato sauce and remaining seasonings. Let simmer in the sauce.
Once the meatballs are fully cooked, serve over noodles and remaining sauce. NOTE: Spaghetti squash has a high water content and can make your dish watery. If you prefer less watery noodles, try adding the squash strands to your sauce while cooking or drain off excess moisture once the spaghetti squash has cooled after cooking.