Southwestern Spaghetti Squash and Turkey Meatballs
This yummy recipe makes 4 servings. Each serving contains about 297 calories, 14 g fat (5 g saturated fat, no trans fat, 110 mg cholesterol), 990 mg sodium, 24 g carbohydrate, 4 g dietary fiber, 10 g sugars, and 18 g protein.
4 cups spaghetti squash, cooked using whatever method you prefer; if your squash is large, you’ll have more than you need for this recipe
1/2 lb. ground breast-meat turkey
1 tbsp. minced onion
1 tbsp. dried parsley
1 tbsp. dried basil
2 tbsp. breadcrumbs
1 large egg, lightly beaten
1 tbsp. olive oil
2 14.5-oz. cans petite cut diced tomatoes with jalapenos
2 oz. Monterey jack cheese
1/4 cup fresh cilantro
Mix turkey with minced onion, parsley, basil, and breadcrumbs. Mix in egg. Form into 12 meatballs—each about a rounded tablespoon.
Heat oil in a skillet. Brown meatballs evenly, about 5 minutes total. Pour tomatoes over meatballs and heat for about 5 minutes. Meatballs will be cooked through and tomatoes heated.
To serve: Put about 1 cup of squash on each plate and top with meatballs and sauce. Sprinkle with Monterey jack cheese and cilantro.
These blogs were written by various members of the CHI Health care teams.