Turkey meatballs with spaghetti squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large spaghetti squash, cooked however you please and insides scraped2 TBSP plus 2 TSP EVOO2 Onion, coarsely chopped4 Garlic cloves, minced3 TSP chopped fresh oregano6 TBSP grated parmesan2 TBSP seasoned dry breadcrumbs16 ounces lean ground turkeylarge package of mushrooms, washed and sliced (whichever you like)2 cups low fat low sodium chicken broth8 ounces baby spinach
1. Heat 2 TSP oil in a medium skillet over medium heat. Cook onion and garlic until soft but do not brown (8-10 minutes). Add oregano and cook 30 seconds. Divide mix into 2 bowls.
2. Stir 2 TBSP plus 3 TSP parmesan into one of the bowl of onion mix. Add breadcrumbs, turkey, 1 TSP salt, and 1/2 tsp pepper. Form into 24 balls.
3. Heat 4 TSP oil in large skillet over medium heat. Brown meatballs 4-6 minutes. Transfer to a plate.
4. Add 2 tsp oil to skillet, Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper. Add a few tablespoons of water if skillet browns too quickly. Cook until soft and starting to brown, 6-8 minutes.
5. Add remaining bowl of onion mixture, meatballs, and chicken broth. Bring to a gentle simmer and cook partially covered until meatballs are cooked through. Add spinach and cook until just wilted.
6. Divide squash and meatballs into 8 servings (or, approx 1 cup squash plus 3 meatballs plus spinach/mushrooms per serving). Sprinkle with remaining Parmesan.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNYBOP.
2. Stir 2 TBSP plus 3 TSP parmesan into one of the bowl of onion mix. Add breadcrumbs, turkey, 1 TSP salt, and 1/2 tsp pepper. Form into 24 balls.
3. Heat 4 TSP oil in large skillet over medium heat. Brown meatballs 4-6 minutes. Transfer to a plate.
4. Add 2 tsp oil to skillet, Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper. Add a few tablespoons of water if skillet browns too quickly. Cook until soft and starting to brown, 6-8 minutes.
5. Add remaining bowl of onion mixture, meatballs, and chicken broth. Bring to a gentle simmer and cook partially covered until meatballs are cooked through. Add spinach and cook until just wilted.
6. Divide squash and meatballs into 8 servings (or, approx 1 cup squash plus 3 meatballs plus spinach/mushrooms per serving). Sprinkle with remaining Parmesan.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNYBOP.
Nutritional Info Amount Per Serving
- Calories: 207.1
- Total Fat: 9.3 g
- Cholesterol: 44.2 mg
- Sodium: 425.0 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.1 g
- Protein: 16.3 g