Gobbledygood Spaghetti and Meatballs

Spaghetti squash and turkey meatballs

Makes 6 servings (36 meatballs)
These turkey meatballs are a great topping for spaghetti squash for a change from serving them with pasta. Serving the squash in some of the broth keeps it moist and flavourful.

Preparation Details

  • Preparation time: 25 minutes
  • Cook time: 50 minutes

Ingredients

  • 1 spaghetti squash (about 1.25 kg/2 1/2 lbs)
  • 250 g (8 oz) extra lean ground turkey or chicken
  • 75 mL (1/3 cup) seasoned dry breadcrumbs
  • 750 mL (3 cups) no salt added chicken or sodium reduced vegetable broth
  • 1 green onion, sliced or 15 mL (1 tbsp) chopped fresh parsley (optional)
  • 1 small clove garlic, minced
  • 30 mL (2 tbsp) grated Parmesan cheese

Directions

  1. In bowl, stir together turkey, breadcrumbs and egg until firm. Using heaping teaspoonful (5 mL) roll into small balls; set aside.
  2. In saucepan, bring broth, onion, if using and garlic to simmer and add meatballs. Cook, stirring gently for 5 minutes or until no longer pink inside.
  3. Using fork, scrape squash out of skin into long strands and divide among shallow bowls and ladle meatballs and broth over top to serve. Sprinkle with cheese before serving.

Nutritional Information per Serving

  • Serving: 6 of 36 meatballs per serving; about 150 mL/2/3 cup of spaghetti squash; 125 mL/1/2 cup broth
  • Calories: 158
  • Protein: 12 g
  • Total fat: 6 g
  • Saturated fat: 2 g
  • Cholesterol: 60 mg
  • Carbohydrate: 15 g
  • Fibre: 2 g
  • Sugar: 1 g
  • Sodium: 243 mg
  • Potassium: 337 mg

Get Rolling Recipes

Spaghetti squash and turkey meatballs