Cut your spaghetti squash this way for longer noodles! Plus it’s just easier to cut than cutting length ways.
See the pretty backsplash my dad has been installing? It’s made their kitchen look SO much better. Brighter and more of a gourmet feel to it.
I feel like I’m all about the veggie pasta lately. It’s just sooo good and it’s good for you so why not!? Spaghetti Squash is low cal, low carb, and low fat which makes it perfect for anyone working on those weight loss resolutions! Plus, just like regular pasta, you can make many different variations of it which keeps it new and exciting.
We’ve been at my parent’s house this week and since they are remodeling the kitchen and I didn’t have access to the stove, this meal worked out perfect because all I needed was the oven! I completely forgot to take pictures of the turkey meatballs, but I’ll share the recipe below. The turkey meatballs had minced zucchini, onion and garlic in them and were baked! So I felt like all around this meal was super healthy (minus the buttery garlic bread and the store bought sodium-dense pasta sauce).
This recipe was shared on Baker by Nature (click the link above to see the original recipe)
Baked Turkey Zucchini Meatballs
Juicy and flavorful Turkey Zucchini Meatballs ready in just around 30 minutes! Top with homemade marinara sauce for a delicious dinner.
- 2 pounds ground turkey meat
- 1 tablespoon olive oil (I used my mom’s fancy Blood Orange olive oil)
- 3 cloves of garlic, minced
- 2 large eggs
- 3 1/2 teaspoons Italian seasoning
- Salt and ground black pepper, to taste (I suggest starting with 1 and 1/4 teaspoons of salt and 1/2 teaspoon of black pepper)
- 1 zucchini, finely grated. And then squeeze all excess water out before adding to the mixture!
- 1 small red onion, diced very fine
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine: ground turkey meat, olive oil, minced garlic, eggs, Italian seasoning, salt and pepper, zucchini, and onion. Using your hands mix the meat mixture until the ingredients are evenly combined; the mixture should be very moist but still hold its shape when rolled into balls.
- Scoop two tablespoon sized balls of meat from the mix, roll into a firm ball, and place on prepared baking sheet; repeat with remaining meat.
- Place the baking sheet in the oven to bake for 20-25 minutes, or until they’re evenly brown and cooked though.
- When meatballs are done baking, add them to the sauce, stir to coat, and serve.
Nutrition Facts: (Based on my estimate on SparkRecipes) Amount Per Serving (about 5 meatballs with sauce) Calories 170.1 Total Fat 2.9 g
- Pre-heat oven to 425
- Cut squash in half
- Scoop out seeds
- Place upside down on baking pan
- Cook for 45minutes to an hour, checking to see if they are done. (I cooked two whole spaghetti squash at a time so it took around an hour in my mom’s oven).
- Once done, flip back over to let them cool. (about ten minutes)
- Scoop out the squash noodles!