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The typical lifting diet includes plate after plate of palate-numbing options that usually revolve around chicken and rice or, for the old-school set, chicken and pasta. Break out of the boring mold. “Spaghetti squash is a great low-calorie, nutrient-packed alternative to pasta and rice,” says Jim White, R.D., spokesman for the Academy of Nutrition and Dietetics and owner of Jim White Fitness & Nutrition Studios. “At just 42 calories per cup—versus 220 for pasta—spaghetti squash contains only 10 grams of carbohydrates.” Your body runs on carbs during a workout, and while spaghetti squash contains about one-third the carbs of pasta, it is still a decent source. “If eaten in larger quantities,” says White, “it would be a good source of energy while you’re still watching caloric intake.

FIT FACT:  Spaghetti squash is 92% water, making it a good meal to rehydrate with after a workout.

*Nutritional stats appearing over the image above are for the ‘Turkey Meatballs and Squash’ recipe.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 spaghetti squash</li>
                                            <li>2½ tbsp olive oil</li>
                                            <li>1 tsp sea salt</li>
                                            <li>½ tsp ground pepper</li>
                                            <li>1 lb ground turkey</li>
                                            <li>1 cup panko bread crumbs</li>
                                            <li>½ cup Parmesan cheese</li>
                                            <li>1 egg, beaten</li>
                                            <li>1 bunch fresh basil</li>
                                            <li>1 bunch fresh parsley</li>
                                            <li>2 cloves garlic, minced</li>
                                            <li>1 onion, chopped</li>
                                            <li>16 oz marinara sauce</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Cut the squash in half and scrape out the seeds. Season the flesh with ½ tbsp olive oil, salt, and pepper.</li>
                                    <li>Line an oven tray with foil. Place the two halves flesh-side down and cook for 30 to 40 minutes until tender. Remove and let cool.</li>
                                    <li>Prepare the meatballs by combining turkey, panko, Parmesan, egg, basil, and parsley. Mix ingredients and form into meatballs. Heat 1 tbsp oil in a skillet and cook the meatballs

until browned.

                                    <li>Using a fork, scrape the stringy flesh from the skin of the squash to make “noodles” and stir into the sauce. Serve topped with meatballs.</li>

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