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Turkey Veggie Meatballs With Spaghetti Squash

By Megan Olson • January 26, 2016 • 0 Comments

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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. —Megan Olson

Serves 4

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 tsp italian seasoning
1/2 teaspoon garlilc
1/2 teaspoon crushed red chili pepper
2 zucchini, peeled & shredded
1/2 yellow onion, finley chopped
1 cup carrots, shredded ( about 2 medium carrots)
Top with grated parmesan cheese

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