Spaghetti Squash and Meatballs
- 2 medium spaghetti squash
- 2 Tbsp. water
- ½ cup shredded Parmesan cheese, divided
- 1 ¼ tsp. Italian seasoning
- 1 lb. lean ground turkey
- 2 Tbsp. olive oil, divided
- 1 (24 oz.) jar pasta sauce
- Salt, to taste
- Pepper, to taste
Directions1. Halve squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish. Add water. Microwave uncovered until flesh can easily be scraped with a fork, about 10-15 minutes. 1. Meanwhile, add ¼ cup Parmesan cheese, Italian seasoning and turkey to a large mixing bowl. Gently mix until evenly distributed and form into 12 meatballs. 1. Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and reduce heat to medium. Cook meatballs, turning occasionally, until browned all over. Add pasta sauce and bring to a simmer. Cover and cook, stirring occasionally, until the meatballs are done, about 10-12 minutes. 1. Once squash is done, shred into a bowl. Add remaining ¼ cup Parmesan cheese and 1 Tbsp. olive oil. Stir to mix. Season with salt and pepper, as desired. Top with cooked meatballs and sauce.
For dairy free: Omit Parmesan cheese.
Calories 410, Total Fat 22g (Saturated 6g, Trans 0g), Cholesterol 95mg, Sodium 330mg, Total Carbohydrate 26g (Dietary Fiber 6g, Sugars 15g), Protein 29g, Vitamin A 30%, Vitamin C 15%, Calcium 25%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Kid-friendly Dairy Free Sodium Smart Pasta European Fall