Spaghetti Squash & Meatballs

Source: www.eatingwell.com
Course: Dinner
Preperation time: 15min
Cooking Time: 30min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 cup Parmesan Cheese 10 10 1 1 7 7 108 108
2 cup(s) Water 0 0 0 0 0 0 0 0
1 Large Spaghetti Squash 2 2 27 27 2 2 120 120
2 Tablespoon(s) Extra Virgin Olive Oil, Divided 0 0 0 0 26 26 230 230
1/2 Small Handful Fresh Parsley, Divided 0 0 0 0 0 0 1 1
1 1/4 Teaspoon(s) Italian Seasoning, Divided 0 0 0 0 0 0 0 0
1/2 Tablespoon Onion Powder 0 0 1 1 0 0 6 6
1/2 Teaspoon Salt, Divided 0 0 0 0 0 0 0 0
1/2 To Taste Black Pepper 0 0 0 0 0 0 0 0
1 Pound Ground Turkey 45 45 0 0 17 17 336 336
4 Fresh Garlic Clove, Minced 0 0 2 2 0 0 9 9
28 Ounce(s) Crushed Tomatoes 7 7 29 29 1 1 127 127
1/2 Tablespoon Crushed Red Pepper 0 0 1 1 0 0 4 4
Total: Approximate Nutrition Info, Per Serving: 64 61 54 941
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Instructions

  1. Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in 1/4 cup parsley. Remove from heat, cover and let stand.
  3. Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
  4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
  5. Serve the sauce and meatballs over the squash, sprinkled with the remaining 1/4 cup Parmesan.
Visit www.eatingwell.com for the full instructions.

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