Close
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings (3/ cup squash, 3/ cup sauce & 3 meatballJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings (3/ cup squash, 3/ cup sauce & 3 meatball
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings (3/ cup squash, 3/ cup sauce & 3 meatball
Yield:
4 servings (3/ cup squash, 3/ cup sauce & 3 meatball
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients13-pound spaghetti squash2tablespoonswater2tablespoonsextra-virgin olive oil, divided½cupchopped fresh parsley, divided½cupfinely shredded Parmesan cheese, divided1 ¼teaspoonsItalian seasoning, divided½teaspoononion powder½teaspoonsalt, divided½teaspoonfreshly ground pepper1pound93%-lean ground turkey4 large cloves garlic, minced1 28-ounce can no-salt-added crushed tomatoes1/4-1/2 teaspoon crushed red pepper
Cook Mode(Keep screen awake)
Ingredients
13-pound spaghetti squash
2tablespoonswater
2tablespoonsextra-virgin olive oil, divided
½cupchopped fresh parsley, divided
½cupfinely shredded Parmesan cheese, divided
1 ¼teaspoonsItalian seasoning, divided
½teaspoononion powder
½teaspoonsalt, divided
½teaspoonfreshly ground pepper
1pound93%-lean ground turkey
4 large cloves garlic, minced
1 28-ounce can no-salt-added crushed tomatoes
1/4-1/2 teaspoon crushed red pepper
DirectionsHalve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in 1/4 cup parsley. Remove from heat, cover and let stand.Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.Serve the sauce and meatballs over the squash, sprinkled with the remaining 1/4 cup Parmesan.Originally appeared: EatingWell Magazine, January/February 2014
Directions
Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in 1/4 cup parsley. Remove from heat, cover and let stand.Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.Serve the sauce and meatballs over the squash, sprinkled with the remaining 1/4 cup Parmesan.
Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in 1/4 cup parsley. Remove from heat, cover and let stand.
Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
Serve the sauce and meatballs over the squash, sprinkled with the remaining 1/4 cup Parmesan.
Originally appeared: EatingWell Magazine, January/February 2014
Rate ItPrint
Nutrition Facts(per serving)408Calories18gFat32gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
