Lunch: Turkey Meatballs with Spaghetti Squash

Recipe by Woman's Day Kitchen When scraped out with a fork, cooked spaghetti squash transforms into noodle-like strands, complete with a textured bite and lots of fiber and vitamins. It's a great way to satisfy pasta cravings—especially when paired with

Ingredients

1 small spaghetti squash
1 1/2 c. marinara sauce
1/2 lb. ground turkey (at least 90% lean) or chicken
1/4 lb. raw Italian chicken sausage
1 medium carrot
2 clove garlic
1 c. fresh flat-leaf parsley
1 large egg white
1/4 c. whole-wheat bread crumbs
1 tbsp. olive oil
1/4 c. grated Parmesan

Instructions

Heat the broiler. Cut 1/2 in. from the top and bottom of the squash, then cut in half lengthwise. Place the squash, cut-side down, on a plate and microwave on high until tender, 10 to 12 minutes. Let cool for 5 minutes.
Meanwhile, in a large bowl, combine the turkey, sausage, carrot, garlic, parsley, egg white, bread crumbs, oil and Parmesan. Form the mixture into 2-in. balls (about 12) and place them on a foil-lined, broiler-proof baking sheet. Broil until cooked through, 6 to 8 minutes.
While the meatballs cook, warm the marinara sauce in a large skillet over low heat. Toss the meatballs in the sauce to coat.
Working on a plate or cutting board, scoop out and discard the squash seeds. With a fork, gently scrape the strands of flesh into a bowl. Serve the meatballs and sauce over the squash.

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