Spaghetti Squash and Turkey MeatballsPrint
Spaghetti squash is high in fiber, beta carotene, and calcium. Plus, it’s not a refined carb, like most pasta. You can feel good about this dish!
1 large, cooked spaghetti squash (click HERE to see how it is done)
1/2 cup whole wheat bread crumbs (you can also use gluten-free)
1/2 cup milk
2 pounds ground turkey
1 egg, lightly beaten
1/2 cup grated Parmesan
1/4 cup parsley
1 clove garlic
1 small onion, peeled and cut into chunks
1 carrot, peeled and cut into chunks
2 handfuls of baby spinach or kale, rinsed
salt and pepper
1 large jar tomato sauce, or 1-quart homemade sauce, heated
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper. In a small mixing bowl, combine the bread crumbs and milk and soak until the milk is absorbed, about 5 minutes.
- In a large mixing bowl, place the turkey, Parmesan, and egg. In a food processor (you can do this by hand, but I would recommend a food processor to do the job). place the parsley, garlic, onion, carrot, and spinach. Pulse until the vegetables are well minced. Add this to the turkey.
- Add the bread crumb mixture and a large sprinkle of salt and pepper. With clean hands, mix together well, then form the meatballs, placing them on the baking sheet.
- Cook the meatballs for about 30 minutes (this will depend on the size of your meatballs), until an instant-read thermometer reads 160 degrees F.
- Place a serving of the spaghetti squash on a plate with two meatballs and the sauce on top. Sprinkle with Parmesan if desired and enjoy!
Use another veggie “noodle” too such as zucchini, butternut squash, or sweet potato