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Spaghetti Squash and Meatballs

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Spaghetti Squash and Meatballs
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Spaghetti Squash and Meatballs

Added by: on Jan 10th, 2014
A healthy alternative to traditional pasta spaghetti squash is as satisfying as it is tasty. Your family will love this and ask for it time and again
Rating:
0
Prep Time:
30 min
Cook Time:
25 min
Ready In:
25 min

Servings

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Original Recipe Yield: 4 servings (1 large bowl of goodness)
 

Ingredients:

  • 1 medium to large spaghetti squash
  • For the meatballs: (Yield approx 12 meat balls)
  • 1 lb ground turkey meat
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • For the Sauce:
  • cans 2- 8oz no salt tomato sauce
  • 8 oz water
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 -1/2 tsp dried basil (according to taste)*** if using fresh 4-5 leaves***
  • * dash red pepper flakes (optional
Nutrition Facts
Spaghetti Squash and Meatballs

Servings Per Recipe: 4

Amount Per Serving

Calories: 215

  • Total Fat: 9.1 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 78.3 mg
  • Sodium: 738.9 mg
  • Total Carbs: 10.9 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 5.6 g
  • Protein: 24.2 g
VIEW DETAILED NUTRITION

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Directions:

1

Pierce squash intermittently with a fork. Place whole in large pot of boiling water. Cover. Boil approximately 25-30 min or until fork pierces skin easily. When done remove from water cool to touch. Cut squash lengthwise and remove all seeds and first layer of squash strands. (They will be darker yellow and usually attached to seeds). Take fork and lengthwise scrape strands to form spaghetti. The squash will do this naturally. Place in bowl and keep warm.

2

Place all ingredients for meatballs in bowl and mix until just combined. Roll mixture into 12 balls.

3

While squash is boiling in another pot place all ingredients for sauce. Add meatballs.

4

Cook on medium heat 5 minutes. Turn down to simmer cook covered another 5-10 minutes. Stir gently once or twice careful not to break-up meatballs.

5

Note**If sauce thickens too much add more water a bit at a time readjust seasonings.

6

Transfer spaghetti squash to serving platter. Sauce the squash, top with meatballs, garnish with either fresh or dried parsley. Serve with a garden salad and home made lemon or vinaigrette dressing ENJOY!!!!!!!!!!!

Cooks' note:
Alternately you can slice the spaghetti squash in half and roast on a baking sheet face down in the oven for approximately 30 minutes.

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