Spaghetti squash and meat balls

These turkey meatballs are a great topping for spaghetti squash for a change from serving them with pasta

by Emily Richards PH Ec.
150 cal Serves 6
Prep time 0h 25m
Cook time 0h 50m
Total time 1h 15m
Bowl of spaghetti squash topped with meatballs

Ingredients

Directions

  1. Step 1

    Cut squash in half lengthwise and remove seeds. Place cut side down on parchment or foil lined baking pan and prick skin all over with a fork. Roast in 375 F (190 C) oven for about 45 minutes or until very tender when pierced with knife; set aside.

  2. Step 2

    In a bowl, stir together turkey, breadcrumbs and egg until firm. Using heaping teaspoonful roll into small balls; set aside.

  3. Step 3

    In saucepan, bring broth, onion and garlic to simmer and add meat balls. Cook, stirring gently for 5 minutes or until no longer pink inside. Stir in pasta sauce and heat through.

  4. Step 4

    Using fork, scrape squash out of skin into long strands and toss with cheese. Divide among shallow bowls and ladle meat balls and broth over top to serve.

Nutritional information

Per serving (1 of 6)

Calories
150
Protein
12 g
Sodium
580 mg
Potassium
360 mg
Total fat
6 g
Saturated fat
2 g
Cholesterol
65 mg
Carbohydrates
13 g
Fibre
2 g
Sugars
5 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.

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