
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 for weight loss & fitness.
Serves: 4
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 tsp italian seasoning
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1/2
teaspoon garlilc
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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
yellow onion, finley chopped
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1
cup carrots, shredded ( about 2 medium carrots)
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Top with grated parmesan cheese
In This Recipe
Directions
- Preheat oven to 425 F degrees
- Cut spaghetti squash in half, remove seeds, then cover with tin foil & bake 40 minutes
- Meanwhile roughly shred carrots, onion, zucchini, garlic & half olive oil in a food processor
- In a medium mixing bowl, add turkey, shredded vegetables and spices
- Form into 12 meatballs
- Heat a large skillet to medium & add other half extra virgin olive oil
- Add meatballs to skillet & cook 10 minutes then flip and cook another 5 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
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