Spaghetti Squash w/ Mushroom topped Turkey Meatballs in Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
20oz package of ground white turkey breast1 egg1 white onion2 tbsp fennel seed2 tbsp oregano1 package of mushrooms (200 grams)3 large tomatoes (6-8 roma) diced and crushed (salsa like)6 fresh basil leaves6-8 cloves garlic3 spaghetti squash
Makes 6 large servings:
1. Prepare the meatballs: In a large bowl combine the ground turkey, egg, 2 cloves crushed garlic, 1 tbsp oregano, 1 tbsp fennel seed and 1/4 cup of chopped onion. Form into 24 even sized meatballs.
2. Preheat oven to 375. Cut squash in half, lengthwise. Place in oven for 35-40 min rind side up. If you're only cooking for 2 then wait till after step 4 and just cook in microwave for 10 min.
3. Coat large skillet with PAM over medium-high heat. Brown the meatballs on all sides, shaking the pan occasionally. About 8-10 minutes. Drain and remove meatballs.
4. Add all tomatoes, 1 tbsp fennel, 1tbsp oregano, 2 chopped up basil leaves to skillet over medium heat. Bring to boil, then add meatballs. Cook 10min then turn down to simmer for 20 min (microwave squash 15 min before meatballs are done if you're just cooking for two)
5. In a 2nd skillet: Saute mushrooms, remainder of the onions, crushed garlic (4-6 cloves), 4 fresh chopped basil leaves over medium heat. (once this is done i take about 1/4 of it and add it to the meatball sauce)
Presentation: Place squash on plate and use fork to scrape the side, forming the noodles. Top each with 4 meatballs and sauce. Last, add the Mushroom/Onion down the center of the dish. Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user KC_AEROHEAD.
1. Prepare the meatballs: In a large bowl combine the ground turkey, egg, 2 cloves crushed garlic, 1 tbsp oregano, 1 tbsp fennel seed and 1/4 cup of chopped onion. Form into 24 even sized meatballs.
2. Preheat oven to 375. Cut squash in half, lengthwise. Place in oven for 35-40 min rind side up. If you're only cooking for 2 then wait till after step 4 and just cook in microwave for 10 min.
3. Coat large skillet with PAM over medium-high heat. Brown the meatballs on all sides, shaking the pan occasionally. About 8-10 minutes. Drain and remove meatballs.
4. Add all tomatoes, 1 tbsp fennel, 1tbsp oregano, 2 chopped up basil leaves to skillet over medium heat. Bring to boil, then add meatballs. Cook 10min then turn down to simmer for 20 min (microwave squash 15 min before meatballs are done if you're just cooking for two)
5. In a 2nd skillet: Saute mushrooms, remainder of the onions, crushed garlic (4-6 cloves), 4 fresh chopped basil leaves over medium heat. (once this is done i take about 1/4 of it and add it to the meatball sauce)
Presentation: Place squash on plate and use fork to scrape the side, forming the noodles. Top each with 4 meatballs and sauce. Last, add the Mushroom/Onion down the center of the dish. Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user KC_AEROHEAD.
Nutritional Info Amount Per Serving
- Calories: 262.3
- Total Fat: 5.1 g
- Cholesterol: 85.0 mg
- Sodium: 134.3 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 7.6 g
- Protein: 27.6 g
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