Turkey meatballs with spaghetti squash
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Turkey meatballs with spaghetti squash calories by ingredient
Introduction
This recipe sounds good but tastes AWESOME! Adapted from Martha.This recipe halves perfectly, use a smaller squash and save the leftovers. This recipe sounds good but tastes AWESOME! Adapted from Martha.
This recipe halves perfectly, use a smaller squash and save the leftovers.
Number of Servings: 8
Ingredients
-
1 large spaghetti squash, cooked however you please and insides scraped
2 TBSP plus 2 TSP EVOO
2 Onion, coarsely chopped
4 Garlic cloves, minced
3 TSP chopped fresh oregano
6 TBSP grated parmesan
2 TBSP seasoned dry breadcrumbs
16 ounces lean ground turkey
large package of mushrooms, washed and sliced (whichever you like)
2 cups low fat low sodium chicken broth
8 ounces baby spinach
Directions
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.
