Author Notes
Turkey Veggie Meatballs With Spaghetti Squash packed with carrots, zucchini & onion and paired with spaghetti squash pasta making it paleo and gluten-free. A healthier and lighter alternative pasta dish. —Megan Olson
Ingredients
-
1 pound
lean ground turkey breast
-
1
spaghetti squash
-
2
14 oz cans fire roasted crushed tomatoes
-
1/2 cup
fresh parsley
-
1 tablespoon
extra virgin olive oil
-
1 1/4 teaspoons
italian seasoning
-
1/2 teaspoon
garlic
-
1/2 teaspoon
crushed red chili pepper
-
2
zucchini, peeled & shredded
-
1/2 cup
yellow onion, finley chopped
-
1 cup
carrots, shredded (2 medium carrots)
-
Top or sprinkle with grated parmasean cheese
Directions
-
Bake spaghetti squash 30 minutes in advance according to previous directions
-
Finley shred carrots, onion, zucchini, garlic & half olive oil in a food processor
-
In a medium mixing bowl, add turkey, shredded vegetables and spices
-
Gently mix ingredients together
-
Form into 12 meatballs
-
Heat a large skillet to medium & add other half extra virgin olive oil
-
Add meatballs to skillet
-
Cook meatballs 10 minutes
-
Flip meatballs & cook another 5-10 minutes
-
Reduce heat to low
-
Add diced tomatoes to skillet & simmer 5 minutes
-
Meanwhile remove spaghetti squash from skins using a fork
-
Add parsley & spaghetti squash to skillet & coat with sauce
-
Serve immediately & sprinkle with parmesan
See what other Food52ers are saying.