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Turkey-Apple Meatballs with Spaghetti Squash
Turkey-Apple Meatballs with Spaghetti Squash
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From: Diabetic Living Magazine
Classic spaghetti and meatballs gets a major makeover in this 1-hour main dish recipe! Instead of regular pasta, we opt for low-calorie, low-carb spaghetti squash, and we switch out the beef meatballs with homemade turkey-apple meatballs, which are lower in saturated fat. It's a healthy meal your whole family will enjoy.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 (3 pound) spaghetti squash
- 1 cup chopped fresh mushrooms
- 1 small onion, chopped, divided
- 1 medium apple, cored and coarsely shredded (about 1 cup)
- 1 teaspoon dried thyme, crushed
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 1 pound uncooked ground turkey breast
- 4 teaspoons canola oil
- 3 cups coarsely chopped peeled eggplant
- 2 cups bottled light chunky-style pasta sauce
- 2 tablespoons grated Parmesan cheese
Preparation
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Prep
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Ready In
- Cut squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on High for 6 to 7 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands. (You should have about 4 cups.) Set aside.
- Coat a large nonstick skillet with cooking spray; heat over medium heat. Add mushrooms and half of the onion; cook for 5 minutes, stirring occasionally. Transfer mushroom mixture to a large bowl. Stir in apple, thyme, pepper and salt. Add turkey breast and mix well. Shape mixture into 12 meatballs, each about 2 inches in diameter.
- Heat 2 teaspoons of the oil in the same skillet over medium heat. Add meatballs. Cook for 10 to 12 minutes or until no longer pink (165°F), turning occasionally so meatballs brown evenly. Reduce heat if meatballs start to get too brown.
- Meanwhile, cook the eggplant and remaining onion in the remaining 2 teaspoons oil in a large nonstick saucepan over medium heat for 5 to 10 minutes or until tender, stirring occasionally. Stir in the pasta sauce.
- To serve, divide reserved squash among four serving plates. Top with meatballs and sauce mixture. Sprinkle with Parmesan.
- Serving size: 1¼ cups squash mixture and 3 meatballs
- Per serving: 343 calories; 8 g fat(1 g sat); 7 g fiber; 39 g carbohydrates; 32 g protein; 57 mg cholesterol; 14 g sugars; 570 mg sodium;
- Carbohydrate Servings: 2½
- Exchanges: 3 lean protein, 2 starch, 2 vegetable, ½ fat
