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Spaghetti Squash with Turkey Meatballs

Ingredients

Instructions

  1. Preheat oven to 375ºF.
  2. Lightly coat 2, 9×13-inch casserole dishes with nonstick cooking spray and set aside.
  3. In a bowl, combine turkey, egg, cheese, carrot, zucchini, bread crumbs, basil, parsley, garlic, and spices. Fold ingredients together with hands, but be careful not to over-mix — too much mixing can dry out your meatballs.
  4. Roll meat mixture into 1-inch balls and place evenly in one of your prepared casserole dishes.
  5. Meanwhile, carefully cut the top and bottom off of the squash. Then cut the squash in half lengthwise.
  6. Use a spoon to scoop out and discard seeds from the middle of each half.
  7. Arrange squash in the second casserole dish, cut sides down. Pour 3/4 cup water into the dish and set aside.
  8. Place both the squash and meatballs in the oven and bake for about 35 minutes, rotating both dishes halfway through, or until meatballs are cooked all the way through. The internal temperature of the meatballs should reach 165ºF.
  9. When there is 10 minutes left of baking time, in a small saucepan, heat the pasta sauce over medium-high heat until it begins to bubble.
  10. Allow squash to cool slightly. Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a colander so the excess juice can drain.
  11. Meanwhile, in a small saucepan, heat the pasta sauce over medium-high heat until it begins to bubble.
  12. Serve 1 cup spaghetti squash with ½ cup pasta sauce and 5 turkey meatballs.

Notes

WWP+: 5

Nutrition