Turkey Veggie Meatballs With Spaghetti Squash

By • 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

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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
  1. Preheat oven to 425 F degrees
  2. Cut spaghetti squash in half, remove seeds, then cover with tin foil & bake 40 minutes
  3. Meanwhile roughly shred carrots, onion, zucchini, garlic & half olive oil in a food processor
  4. In a medium mixing bowl, add turkey, shredded vegetables and spices
  5. Form into 12 meatballs
  6. Heat a large skillet to medium & add other half extra virgin olive oil
  7. Add meatballs to skillet & cook 10 minutes then flip and cook another 5 minutes
  8. Reduce heat to low
  9. Add diced tomatoes to skillet & simmer 5 minutes
  10. Meanwhile remove spaghetti squash from skins using a fork
  11. Add parsley & spaghetti squash to skillet & coat with sauce
  12. Serve immediately & sprinkle with parmesan

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