Spaghetti Squash and Lean Turkey Meatballs

Soo, can you tell I’m obsessed with spaghetti squash yet? It’s just, the rich flavors of italian food and the comfort factor of pasta… and yet why not ditch nutrition-less processed grains for nature’s noodles?? And get you beta carotene and good carbs in the process. So without further ado, my healthified version of spaghetti and meatballs!!

Make your squash:
Either puncture and microwave for about 8 minutes, then scooping out seeds after it cools or
Cut in half, scrape out seeds, and roast cut side down at 400 for about 30min
Let cool enough to remove noodle-flesh, set aside.

Mix in a bowl:
1lb ground turkey
1/2 cup egg whites
1/2 cup nutritional yeast
Salt, dash
Pepper, about 1/8 tsp
Crushed red pepper, at least 1/8 tsp 😉
Oregano- 1tsp
Garlic powder 1/2 tsp
Parsley 1/2 tsp
Mix well and form into 1-1.5in meatballs, set aside.

Saute in olive oil in a large saucepan:
4-5 cloves garlic minced
1/2 onion chopped
Fresh basil 1/2 cup chopped
Then add:
Black pepper
Stewed tomatoes 1 can
Marinara sauce 1 jar

Once boiling, reduce heat and add meatballs. You just plunk them right on top all in one layer, it’s ok if they are not fully submerged in sauce, this way you can keep and eye on them and make sure they are staying together well.

Cover and simmer 20-30 stirring gently occasionally.

Then just serve and enjoy. This is so satisfying and so good for you 🙂













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