Whoever said a healthy dinner couldn't include meatballs and cheese is probably doing it all wrong. There's nothing like a great classic Italian recipe-and remember, not everything is made with heavy cream and bacon (we're looking at you fettuccine carbonara). There are plenty of ways to make lighter pasta dishes as well as using alternatives to pasta such as zucchini and squash. With this recipe for spaghetti squash and meatballs you can satisfy your cravings for a hearty Italian meal while keeping your ingredients healthy, clean, and light.

All you need are some basic ingredients, many of which you likely already have in the kitchen, and you're set for a tasty evening meal (with spare leftovers for the next day). You'll flavor your meatballs with dried herbs such as parsley and oregano and bind it all together with an egg and cracker crumbs mixture, before rolling them into balls and popping them under the broiler for 20 minutes. You'll microwave a spaghetti squash split in half, and make a simple tomato sauce by heating fresh tomatoes with vinegar and olive oil. Scoop out the strands of sweet squash, place the meatballs on top, cover everything with the sauce and sprinkle on Parmesan to top it all off. We won't blame you for going in for seconds.