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
Continue After Advertisement
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
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
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
See what other Food52ers are saying.