Dad’s Buffalo Balls

– 1/2 Cup 0% Plain Greek Yogurt

– 1/3 Cup Reduced Fat Hellman’s Mayo

– Franks Red Hot Sauce

– 1 Large Spaghetti Squash, halved

– 1/2 Red Bell Pepper, diced

– 1/2 C. Matchstick Carrots

-1/2 Yellow Onion, diced

– Olive Oil

– Salt & pepper

1. Preheat oven to 420 degrees F.

2. Slice the Spaghetti Squash in half. Scrape out all seeds. Lightly coat inside with olive oil. flat side down on parchment paper on a cookie sheet. Poke about 8-10 Fork holes in each half of the squash. Lightly oil the outside skin as well.

3. Combine all meatball ingredients and form into equal sized meatballs.

4. Heat a large pan over medium heat. Add a small amount of oil and fry meatballs for around 5-7 minutes per side until golden brown. Remove from heat temporarily.

5. Add remaining bell pepper, carrots, and onions to the pan fry for ~3-4 minutes. Add meatballs back in and add the Dad’s Buffalo Sauce. Combine well, and let cook together for a few more minutes and then remove from heat.

6. At about 30-45 minutes check the spaghetti squash to see if you can easily scrape it out to form “noodles.”

7. Plate: spaghetti noodles + the meatball and veg mixture.