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Spaghetti Squash with Mini Turkey Meatballs
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Spaghetti Squash with Mini Turkey Meatballs

Author: Marinka
Want to try a something different; a healthy, low-carbs pasta, with low fat meatballs, served in a rustic bowl? Try this Spaghetti Squash with Mini Turkey Meatballs.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
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Servings: 2 people

Ingredients

  • 1 spaghetti squash medium size
  • salt and pepper

Mini Turkey Meatballs

  • 8 ounces ground turkey
  • 1/4 cup panko bread crumbs
  • 1/2 egg lightly beaten
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon parsley chopped
  • 1/4 teaspoon garlic paste
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil

For the sauce

  • 1 tablespoon olive oil
  • 1/4 onion chopped
  • 1/4 teaspoon garlic paste
  • 1 cup marinara sauce
  • 1/4 cup cream
  • 8 ounces Parmesan Cheese

Instructions

  • Preheat oven to 375 degrees F.
  • Cut the squash in half lengthwise, scoop out the seeds and discard. Season squash with salt and pepper and place squash halves onto a baking sheet, cut side down and roast for about 45 minutes - 1 hour or until squash becomes just under fork tender. Allow squash to cool for about 15 minutes.
  • In the meantime, make the mini turkey meatballs and sauce. Mix all ingredients and form mini meatballs of approx. 1 inch.
  • Heat 1 tablespoon of oil in a skillet over medium-high heat and cook turkey meat balls 5-7 minutes or until all sides are brown and the internal temperature reads 155 degrees. Transfer to plate and set aside.
  • Add oil to the turkey skillet and place over medium heat. Add onion and garlic paste and saute for approx. 5 minutes. Add 1 cup or marinara sauce and cream and warm the sauce.
  • When the squash in tender to your liking, scrape the flesh out with a fork, making sure to keep the peels intact (leave about ½-inch of squash left in shell).
  • Add the strands of spaghetti squash to the skillet and toss together with tomato sauce. Then add turkey meat balls, add 4 oz. of Parmesan cheese and keep skillet on low-medium heat until cheese is melted, and sauce is warm. Adjust seasonings if needed and stuff hollowed squash peels with mixture.
  • Sprinkle Parmesan cheese on top of each stuffed squash half. Place squash back on the baking sheet and slide that under a broiler and broil for about 2 minutes or until the tops of each squash brown and bubbly.
  • Top each stuffed squash with more Parmesan and chopped parsley and serve.

Nutrition

Calories: 1034kcal | Carbohydrates: 53g | Protein: 75g | Fat: 61g | Saturated Fat: 29g | Sodium: 3279mg | Fiber: 10g | Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

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