Spaghetti Squash and Meatballs - 31g Carbs, 8g Fiber, 0g Added Sugar
From: EatingWell - January/February 2014
With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead. Cooking the squash first in the microwave and then in a skillet to cook off the extra moisture, gives the squash a more spaghetti-like texture.
Nutrition Profile - - Low calorie | High fiber | Low saturated fat | Low cholesterol | High potassium | High calcium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free
Active Time: 45 min
Total Time: 45 min
Servings: 4
Serving Size: 3/4 cup squash, 3/4 cup sauce and 3 meatballs each
1 3-lb spaghetti squash
2 Tbsp water
2 Tbsp extra-virgin olive oil, divided
1/2 cup chopped fresh parsley, divided
1/2 cup finely shredded Parmesan cheese, divided
1 1/4 tsp Italian seasoning, divided
1/2 tsp onion powder
1/2 tsp salt, divided
1/2 tsp freshly ground pepper
1 lb 93%-lean ground turkey
4 large cloves garlic, minced
1 (28 oz can) no-salt-added crushed tomatoes
1/4-1/2 tsp crushed red pepper
Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in 1/4 cup parsley. Remove from heat, cover and let stand.
Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
Serve the sauce and meatballs over the squash, sprinkled with the remaining 1/4 cup Parmesan.
Servings: 4
Serving Size: 3/4 cup squash, 3/4 cup sauce and 3 meatballs each
Nutrition per Serving: 409 Calories, 18g Fat, 5g Sat , 6g Mono, 74mg Cholesterol, 32g Protein, 31g Carbs, 8g Fiber, 0g Added Sugars, 581mg Sodium, 1233mg Potassium
Nutrition Bonus: Vitamin C (55% daily value), Vitamin A (54% dv), Iron (39% dv), Potassium (35% dv), Calcium (20% dv)
Carbohydrate Servings: 2
Exchanges: 1 starch, 2 vegetable, 1/2 lean meat, 3 medium-fat meat, 1 1/2 fat
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