Spaghetti Squash and Turkey Meatballs
Spaghetti Squash has a glycemic index lower than traditional spaghetti and is also found to have higher micronutrients in vitamin A, folic acid and potassium.
375 calories / 14 g fat / 32 g carbs / 6 g fiber / 13 g sugar (0 g added) / 28 g protein
- 1 lb small squash
- Marinara sauce
- 6 mini meatballs
Preheat oven to 350 degrees. Cut a 1 pound, small spaghetti squash in half and scoop out the seeds with a spoon. Place in an oven-safe baking dish, flesh-side up, and pour about 2 tablespoons of water into each half. Cover with aluminum foil and bake for 50 minutes to an hour, or until tender. In the meantime, pour a serving of marinara sauce into a small saucepan along with 6 of the mini meatballs to begin to heat up and defrost. Cover. Once the squash is done, pour out the water and use a fork to scrape long, spaghetti-like strands from the flesh onto your plate. Save the other half of the squash for another meal of your choosing.