Spaghetti Squash with Meatballs

Roasted Spaghetti Squash with Mini Turkey Meatballs

Confession: with the exception of pumpkin, I’ve hated every squash I’ve ever eaten. But I’m giving them another shot this fall/winter. This was my first time trying spaghetti squash…and I loved it!

Spaghetti Squash

Roasted Spaghetti Squash

Yield: a ton of squash
Nutrition: 27 calories per 100 grams cooked squash

  • 1 spaghetti squash

Preheat the oven to 375°F.

Poke a whole spaghetti squash all over with a knife and roast it on a baking sheet for 1 hour. Check for doneness (the knife should easily pierce the skin), then remove from the oven and set aside to cool.

Scoop out the seeds and using a spoon, gently pull out the squash strands.

Cook the squash in a pan with butter, parsley, garlic, red pepper flakes, and parmesan.

Spaghetti SquashRoasted spaghetti squash cooked with spinach, pesto, Parmesan, and mini turkey meatballs. 233 calories.

Mini Turkey Meatballs

Yield: about 40 meatballs
Nutrition: 15 calories each

  • 13 grams parmesan
  • 4 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 1/3 cup breadcrumbs
  • 1 large egg
  • 1 pound 99% fat free ground turkey
  • thyme
  • parsley
  • salt and pepper
  • cayenne pepper

Preheat the oven to 400°F.

Mixed together all the ingredients. Roll them into little balls and place on a baking sheet, then bake for about 10 minutes.


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