Spaghetti Squash & Meatballs
With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead. Cooking the squash first in the microwave and then in a skillet to cook off the extra moisture, gives the squash a more spaghetti-like texture.
Source: EatingWell Magazine, January/February 2014
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 3/4 cup squash, 3/4 cup sauce & 3 meatballs
Per Serving:
408 calories; protein 30.5g; carbohydrates 32g; dietary fiber 7.9g; sugars 14g; fat 17.7g; saturated fat 4.7g; cholesterol 73.6mg; vitamin a iu 2727.9IU; vitamin c 32.9mg; folate 36.3mcg; calcium 169.6mg; iron 7mg; magnesium 41.6mg; potassium 1239mg; sodium 608.2mg; thiamin 0.1mg.
Exchanges:
1 starch, 2 vegetable, 1/2 lean meat, 3 medium-fat meat, 1 1/2 fat