You will need:
1 lb. lean ground turkey
1 small yellow onion, chopped
1 egg white
1 cup (5 oz.) of formed mozzerella (for stuffing meatballs)
1/4 cup whole wheat bread crumbs ( 1 slice stale bread)
1/4 cup fresh, chopped parsley
1/4 cup fresh, chopped basil
1/4 cup fresh, chopped oregano
1 tsp EVOO
2 garlic cloves, minced
1/2 cup sun dried tomatoes, chopped (optional, adds great flavor)
1 - 32 oz. can crushed tomatoes
1 medium spagetti squash
Putting it all together:
Preheat oven to 400°. Cut squash in half lengthwise and scoop out seeds. Place face up in a deep baking dish with 1 cup of water. Bake for about 30-40 minutes until a fork easily scrapes squash into "strings".
Meanwhile, to prepare meatballs, combine turkey, onion, garlic, parsley, bread crumbs, egg white and sun-dried tomatoes in a bowl. Scoop a spoonful size into your hand and push a small, 1 inch piece of chopped mozzarella into center of ball, form meat around cheese. Continue with all of the mixture placing them on a baking sheet. Bake at 400° for about 8-10 minutes.
While making meatballs combing crushed tomatoes, basil and oregano in a medium saucepan. Cook covered over med-low heat. (don't use jarred pasta sauce, they contain a ton of sugar and usually preservative/additives).
I let my squash rest a bit while the meatballs are cooking so it is easier to scrape out the flesh. Use a large fork and scrape the meat of the squash onto a large serving plate. It will look like spaghetti noodles, hence the name. ;-)
Serve meatballs and sauce on top of spaghetti squash. Sprinkle with more herbs and Pecorino cheese if you wish.
Serve with a big salad or green veggies to complete the meal.
Nutrition Info
Calories: 342
Fat: 23
Carbs: 16
Protein: 22
Sodium: 915
Sugar: 4
Cholesterol: 126
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