Spaghetti Squash with Turkey Meatballs

turkey meatball w squash

Meatballs & Spaghetti, love a classic – but what I love even more is a twist! So I decided to change up the beef balls & white pasta to turkey & squash! I can imagine my brother now saying to never change a classic & shaking his head…sorry bro!

  • Preheat oven to 375degrees
  • Cut spaghetti squash lengthwise & scoop out the guts, season with salt & lay face down on oiled cookie sheet – let cook for ~45minutes
  • In skillet heat 1t EVOO, 1 chopped yellow onion & 2 garlic cloves – stir
  • Once browned stir in 1.5t fresh oregano – remove & divide onions into 2 bowls
  • In the 1st bowl add 2T vegan parm cheese, 4T whole wheat breadcrumbs, 1.3lbs ground turkey (pre-packed container) & S/P
  • Mix with hands & form 15balls
  • Place meatballs on wired rack to be placed on another cookie sheet and place in oven next to squash
  • While squash & balls are cooking – add 1t EVOO to skillet, 3C sliced mushrooms (button, trumpet & shiitake), remaining mixture of onions, 1/4C chicken stock, 2T water & S/P to taste- let simmer for 10 minutes
  • During the last minute add a container of spinach (3cups) to skillet, let wilt & remove from flame

To plate take squash & scrape the flesh out with a fork (will be string consistency), place desired meatballs on squash & spoon mushroom stock.  Sprinkle with vegan parm cheese.

We had some mushroom marinara in the fridge & my hub used it as well- very tasty!  Anywho…enjoy my version of spaghetti & meatballs!

Original recipe link here.

Nutritional Info Per Meatball (15 balls): 70 calories – 4 grams of fat – 2 carbs – 8 grams of protein 
 
 Nutritional Info for sauce (Serves 4): 70 calories – 4 grams of fat – 7 carbs – 3 grams of protein 
 

Whole Wheat Turkey Pesto Pizza

pizza

L.O.V.E.D.  This pizza was spectacular and it got my pizza craving out of the way!

Arugula Pesto

  • Get out your food processor – add 2C arugula & 1/2C chopped flat leaf parsley 
  • Add 1T EVOO (more if you like), 2t minced garlic, 1/4C vegan parm cheese, juice from one lemon & pepper
  • Mix until smooth

We had sooo much leftover & you can store up to a week – will be using on toasted bread tomm!

Whole Wheat Turkey Pesto Pizza:

  • Let dough sit for 20 minutes at room temp & preheat oven to 450degrees
  • Sprinkle ground cornmeal on pizza stone – roll out pizza dough
  • Brush EVOO on top of dough – bake till brown
  • While dough is baking take the casing off of 3 turkey links & brown on stovetop
  • Once dough begins to brown, take out & spread on arugula pesto, add sliced red onion, sliced yellow bell pepper & cooked ground turkey

Top with vegan parm & serve a side arugula salad!

I made the dough yesterday and the pesto while on the phone with my niece tonight.  Super simple with such great flavor – and it feels refreshing to have a new twist to ordinary red sauce pizza.  Enjoy!

Nutritional Info Per Slice (6 slices): 180 calories – 3 grams of fat – 30 carbs – 7 grams of protein
 
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