• 4servings
  • 30minutes
  • 359calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsSelenium, Fluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small spaghetti squash (about 3 lb)

  2. 1 1/2 cup(s) store-bought marinara sauce

  3. 1/2 pound(s) ground turkey (at least 90% lean) or chicken

  4. 1/4 pound(s) raw Italian chicken sausage , casings removed

  5. 1 medium carrot , grated

  6. 2 clove(s) garlic , finely chopped

  7. 1 cup(s) fresh flat-leaf parsley , chopped

  8. 1 large egg white

  9. 1/4 cup(s) whole-wheat bread crumbs

  10. 1 tablespoon(s) olive oil

  11. 1/4 cup(s) grated Romano (1 oz)

Instructions Jump to Ingredients ↑

  1. Heat the broiler. Cut 1/2 in. from the top and bottom of the squash, then cut in half lengthwise. Microwave the squash on a plate on high, cut-side down, until tender, 10 to 12 minutes. Let cool for 5 minutes. Scoop out and discard the seeds. With a fork, gently scrape the strands of flesh into a bowl.

  2. Meanwhile, warm the marinara sauce in a large skillet over low heat.

  3. In a large bowl, combine the turkey, sausage, carrot, garlic, parsley, egg white, bread crumbs, oil and cheese. Form the meat into 2-in. balls (about 12) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes. Add the meatballs to the sauce and toss to coat. Serve the meatballs and sauce over the squash.


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