Spaghetti Squash & Turkey Meatballs
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3 pounds spaghetti squash
1 tablespoon Food Club olive oil
Full Circle Market sea salt and ground organic black pepper
1 1/2 pounds lean ground turkey
1/2 cup whole wheat seasoned breadcrumbs
1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons shallots, diced
2 garlic cloves, crushed
1/4 cup fresh parsley, finely chopped
1 Big Y large egg
1/4 teaspoon Full Circle Market Organic cayenne pepper
1 large jar your favorite low sodium pasta sauce, warmed
Step 1: Preheat oven to 350°F.
Step 2: Wash hands with soap and water.
Step 3: Rinse all fresh produce items under cold running water prior to prepping.
Step 4: Cut squash in half and scoop out and discard the seeds. Drizzle each half with oil and sprinkle with salt and pepper to taste; place, cut-side-down, on a baking sheet. Bake for 50 minutes or until squash is tender. Let cool for 10 minutes then shred flesh with a fork; place in a bowl and discard the shell.
Step 5: Increase oven temperature to 400°F.
Step 6: In a large bowl, combine turkey, breadcrumbs, cheese, shallots, garlic, parsley, egg, cayenne pepper and salt to taste; mix well. Wash hands after handling raw eggs.
Step 7: Shape mixture into meatballs and place on a broiler pan coated with cooking spray. Bake for 20 minutes or until meatballs reach an internal temperature of 165°F as verified with an instant-read food thermometer.
Step 8: Serve meatballs on top of spaghetti squash, topped with sauce.
Nutrition Information Per Serving
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 73 mg
Sodium 365 mg
Carbohydrates 36 g
Fiber 7 g
Sugars 16 g
Protein 25 g