You’ve already tried (and love) pasta made from spaghetti squash. Pile it on your plate with a chunky tomato sauce and meatballs, and an Italian meal – minus the heavy carbs – is made. If you’re not in a fork-twirling mood, you can still squeeze in squash nutrition and savor the classic flavors of Italy. This all-in-one creation combines lighter turkey sausage and noodle-like veggie strands to roll out 12 texture-rich, tasty meatballs. Dunk them in a spicy, homemade sauce for a lighter meal or share a batch as a healthy appetizer.
Spaghetti Squash & Turkey Meatballs with Spicy Sauce
Makes 12 meatballs
Ingredients
Meatballs
1-1/4 cups Italian turkey sausage (casing removed) or ground turkey with Italian seasonings
1 spaghetti squash
¼ cup coconut flour
½ tsp. garlic powder
1 Tbsp. Italian seasoning
3 Tbsp. sun-dried tomatoes, julienned
Spicy Sauce
¼ cup tomato paste
20 cherry tomatoes
1 jalapeno pepper, seeded
1 tsp. dried red pepper flakes
1 tsp. baking stevia
1 Tbsp. sriracha sauce
Directions
- To cook spaghetti squash, cut in half cross wise and scrape out seeds. Fill microwaveable plate with small amount of water. Place squash halves, face down, on plate. Microwave for about 8 minutes.
- Let squash cool, then use fork to scrape out insides. Cut squash strands so they are not long.
- To cook turkey sausage, spray skillet with non-stick spray and saute sausage over medium heat until cooked through.
- In large bowl, combine squash and sausage and stir well. Shape mixture into balls.
- Arrange balls on baking sheet lined with parchment paper. Bake at 350 degrees F for 20 minutes or until balls are golden brown.
- For spicy sauce, combine all ingredients in blender and blend until smooth.