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
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Ingredients
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1 pound
lean ground turkey breast
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1
spaghetti squash
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2
14 oz cans fire roasted crushed tomatoes
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1/2 cup
fresh parsley
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1 tablespoon
extra virgin olive oil
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1 1/4 teaspoons
italian seasoning
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1/2 teaspoon
garlic
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1/2 teaspoon
crushed red chili pepper
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2
zucchini, peeled & shredded
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1/2 cup
yellow onion, finley chopped
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1 cup
carrots, shredded (2 medium carrots)
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Top or sprinkle with grated parmasean cheese
Directions
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Bake spaghetti squash 30 minutes in advance according to previous directions
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Finley shred carrots, onion, zucchini, garlic & half olive oil in a food processor
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In a medium mixing bowl, add turkey, shredded vegetables and spices
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Gently mix ingredients together
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Form into 12 meatballs
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Heat a large skillet to medium & add other half extra virgin olive oil
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Add meatballs to skillet
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Cook meatballs 10 minutes
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Flip meatballs & cook another 5-10 minutes
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Reduce heat to low
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Add diced tomatoes to skillet & simmer 5 minutes
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Meanwhile remove spaghetti squash from skins using a fork
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Add parsley & spaghetti squash to skillet & coat with sauce
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Serve immediately & sprinkle with parmesan
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