Table of Contents
Spaghetti Squash and Turkey Meatballs
Ingredients
- Spaghetti
- 1 medium spaghetti squash (about 2 pounds)
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Meatballs:
- 2 stalks celery, chopped
- 1 medium carrot, roughly chopped
- 1 medium onion, roughly chopped
- 6 cloves garlic
- 1 cup fresh parsley leaves
- 1 pound turkey meat
- 1 large eggs
- 1 cup Italian-style breadcrumbs
- 1/4 cup plus feta cheese
- Sauce
- 2 28-ounce cans tomato puree
- 2 large sprigs basil
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
- Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the turkey meat, egg, breadcrumbs, feta and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
- Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
- Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce.
- This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month!
Nutrition Facts
Spaghetti Squash and Turkey Meatballs
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 576.22 kcal | |
| % Daily Value* | ||
| Total Fat 19.22 g | 29.2% | |
| Saturated Fat 4.44 g | 20% | |
| Trans Fat 0.01 g | ||
| Cholesterol 130.82 mg | 43.3% | |
| Sodium 2046.04 mg | 85.3% | |
| Total Carbohydrate 67.39 g | 22.3% | |
| Dietary Fiber 13.1 g | 52% | |
| Sugars 26.43 g | ||
| Protein 41.1 g | ||
| Vitamin A 32.63 % | Vitamin C 72.26 % | |
| Calcium 34.21 % | Iron 53.13 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
El Paso, TX Health Coach Clinic
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email: coach@elpasofunctionalmedicine.com
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