Spaghetti squash and meat balls
These turkey meatballs are a great topping for spaghetti squash for a change from serving them with pasta
150 cal
Serves 6
Prep time
0h 25m
Cook time
0h 50m
Total time
1h 15m
Ingredients
Directions
-
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. -
Step 2
In a bowl, stir together turkey, breadcrumbs and egg until firm. Using heaping teaspoonful roll into small balls; set aside. -
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. -
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.
