Classic spaghetti and meatballs has been transformed into a healthier meal by using low-carb, low-calorie spaghetti squash and lower-in-fat turkey instead of pasta and ground beef.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
404 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
Step 2
Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
Step 3
Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
Step 4
Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
Step 5
Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
Step 6
Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
Step 7
Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Step 8
Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
Step 9
Season spaghetti squash with salt and pepper and top with meatballs.
Ingredients
2 large eggs
2 cloves garlic
½ cup chopped carrots
freshly ground black pepper to taste
½ teaspoon sea salt
1 tablespoon extra-virgin olive oil, or as needed
1 cup almond meal
sea salt and freshly ground black pepper to taste
2 pounds lean ground turkey
½ medium onion, roughly chopped
1 (4 pound) spaghetti squash, halved lengthwise and seeded
