Spaghetti Squash w/ Mushroom topped Turkey Meatballs in Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spaghetti Squash w/ Mushroom topped Turkey Meatballs in Sauce calories by ingredient
Introduction
Fulfilling meal. Large servings. Nice alternative to pasta. Picture soon to come. Beautiful dish. It serves six but you can save the leftovers for a few days if you're cooking for less. Hey they're meatballs they keep, they just don't last. :) Fulfilling meal. Large servings. Nice alternative to pasta. Picture soon to come. Beautiful dish. It serves six but you can save the leftovers for a few days if you're cooking for less. Hey they're meatballs they keep, they just don't last. :)Number of Servings: 6
Ingredients
-
20oz package of ground white turkey breast
1 egg
1 white onion
2 tbsp fennel seed
2 tbsp oregano
1 package of mushrooms (200 grams)
3 large tomatoes (6-8 roma) diced and crushed (salsa like)
6 fresh basil leaves
6-8 cloves garlic
3 spaghetti squash
Directions
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.