Thursday, December 12, 2013

Spaghetti (Squash) & (Turkey) Meatballs

Get all the deliciousness of spaghetti and meatballs without the guilt! This is one of my favorite recipes. I hope you enjoy it as much as I do!

Spaghetti Squash and Turkey Meatballs

1 medium spaghetti squash

1. Poke holes every few inches in squash using a long, pointed knife.
2. Microwave squash on high for 5 minutes. 
3. Turn squash over and microwave an additional 5 minutes or until outside feels tender.
4. Remove squash from microwave and cut in half lengthwise. Be careful! Steam will be hot!
5. Scoop out seeds from center and discard.
6. Using fork, scrape out "spaghetti" strand flesh and place in bowl. Cover until serving. If strands are not tender enough, cover and microwave 1-2 additional minutes.


2 tbs olive oil
3/4 medium yellow onion, diced
6 cloves garlic, minced 
4 Roma tomatoes, diced
1/4 cup fresh basil, chopped
1 14.5 oz can diced tomatoes 
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
1 tsp parsley flakes
Red pepper flakes to taste (optional)

1. In large sautée pan heat oil on medium heat. Add onions and garlic and sautée until brown.
2. Add fresh tomatoes and basil. Cook on medium heat for 10 minutes, stirring occasionally. Add canned tomatoes and spices. Cover and simmer on medium-low for an additional 10 minutes, stirring occasionally.

Makes 20 meatballs (about 50 calories per meatball)

Jennie-O Lean Italian Seasoned Ground Turkey
1/4 yellow onion, finely diced
6 cloves garlic, minced
2 slices Sara Lee 45 Calorie Multigrain Bread, torn in to small pieces
1 egg white
1/4 cup fresh basil leaves, diced
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
1 tsp parsley
Red pepper flakes to taste
Cooking spray

1. Combine all ingredients in to a large mixing bowl. Mix with hands until ingredients are integrated. 
2. Form mixture in to balls by rolling in hands. 
3. Heat skillet over medium heat and coat with cooking spray. Add meatballs and sear until browned on each side, rotating as necessary.
4. When meatballs are fully browned, add to spaghetti sauce pan, cover, and simmer on medium-low for 5-10 minutes.

Top spaghetti squash "noodles" with sauce and meatballs and garnish with shredded Parmesan, fresh cracked pepper, and parsley flakes. Enjoy!