Turkey meatballs with spaghetti squash


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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
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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.

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