Spaghetti Squash Marinara with Turkey Meatballs

Thursday, May 15, 2014

By: Maryn

All I can say is, "GET IN MA BELLY!". Healthy? Check. Tasty? Double Check. Easy? Check. This meal is the go to replacement for your classic Italian dish and with the calories knocked down and the goodness kicked up. You can be Chef Boyardee and make the meatballs and sauce from scratch or if time is an issue (it certainly is for me), Trader Joe's has delicious ready-to-go turkey meatballs in their refrigerated section and a nice selection of sauces. I am attaching the full recipe for those who want the full Italian kitchen experience. Buon appetito!

 
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Ingredients:

  • 1 spaghetti squash
  • 1 Vidalia onion
  • 1 clove of garlic, minced
  • 10 plum tomatoes, chopped
  • 2 tablespoons low-sodium tomato paste
  • 1/2 cup fresh basil leaves, chopped
  • 3/4 pound lean ground turkey
  • 1 egg white
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon freshly chopped oregano
  • 1/8 teaspoon ground black pepper


Directions:

  1. Preheat the oven to 400°F.
  2. Wrap the whole squash in foil. Place it on a baking sheet and bake 1 to 1 ½ hours, until tender when pierced with a fork, turning the squash over halfway through cooking. Set aside to cool.
  3. Heat a medium nonstick skillet over medium heat and coat with cooking spray. Add the onions and garlic and cook for two to three minutes, until softened. Add the plum tomatoes, tomato paste and basil. Simmer gently for 15 minutes. Set aside.
  4. In a medium bowl, combine the turkey, egg white, shallots, mustard, parsley, oregano and pepper. Mix gently and shape into eight meatballs.
  5. Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the meatballs and cook for four to five minutes, turning often, until browned all over. Pour the marinara sauce over the meatballs in the skillet. Cover and simmer for eight to 10 minutes, until the meatballs are cooked through.
  6. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out three cups of squash from the shell (reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara mix.

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