Turkey Spinach Meatballs with Spaghetti Squash and Marinara
Servings: 4 servings
Calories: 323kcal
Ingredients
- 1 lb 99% extra lean ground turkey
- 1 medium-large spaghetti squash
- 9 oz bag frozen spinach thawed
- 2 1/2 cups crushed tomatoes with basil (about 3/4 of a 28 oz can)
- 1/2 cups onion chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian breadcrumbs
- 1 egg
- 3 cloves garlic minced
- 3/4 tsp Flavor God Garlic Lover's seasoning divided
- 1/2 tsp oregano
- Olive oil for rubbing spaghetti squash
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with SILPAT or foil. Line a smaller baking sheet will foil.
- Cut spaghetti squash in half length-wise, then scoop out seeds, and rub with a little bit of olive oil. Season with 1/2 tsp Flavor God Garlic Lover's seasoning. Place on smaller baking sheet, cut side up.
- Bake spaghetti squash for 35-40 minutes or until the flesh flakes apart easily with a fork.
- Dump thawed spinach onto some paper towels and squeeze out excess moisture over the sink. Add to a large bowl, then add remaining ingredients except crushed tomatoes.
- Mix with your hands until just combined, then roll into 1"-1 1/2" meatballs. Place on lined baking sheet. Spray with a little bit of olive oil or coconut oil to help them brown. Bake for 20 minutes or until cooked through.
- Once spaghetti squash has baked and cooled slightly, use a fork to scrape the flesh from the shell and divide evenly among 4 serving dishes/containers. Top with meatballs and marinara.
Nutrition
Calories: 323kcal | Carbohydrates: 31g | Protein: 36g | Fat: 6g | Cholesterol: 107mg | Sodium: 507mg | Potassium: 227mg | Fiber: 6g | Sugar: 11g