Leftover meatballs over spaghetti squash.

• Leftover meatballs — 6¾ oz
• Spaghetti squash — 5¼ oz (½, roasted)
• Garlic-infused olive oil — 1 tsp
• Basil

1. Warm the meatballs and squash.
2. Scrape the squash into strands, toss with oil; top with meatballs and basil.

Roast the spaghetti squash on Sunday — it keeps 5 days refrigerated and reheats in a pan in 2 minutes. The point of the leftover meatballs is that this is a near-zero-effort dinner.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.