|Turkey and Spinach Meatballs|
|Spaghetti Squash with Turkey Spinach Meatballs|
Heat whole squash in the microwave for 3-4 minutes to soften prior to cutting in half. Cut squash in half and scoop out seeds.
To cook in oven: Place squash cut side down in a 9x13 pan. Cook 45 minutes at 350 or until done.
To cook in microwave: Place squash cut side down in a pan with 1/4 in. of water. Cook 8-10 minutes on high until done.
Turkey and Spinach Meatballs
1 lb. lean ground turkey (or lean ground beef if you prefer)
2 tsp. garlic powder
salt and fresh ground pepper to taste
1 cup chopped fresh spinach leaves
1 small onion grated
1/4 cup bread crumbs (whole wheat if you want)
1/4 cup parmesan cheese
splash of milk
non stick spray
In a large bowl mix together onion, egg, bread crumbs, Parmesan, and milk. Mix until it turns to a loose paste. Add in ground turkey, spinach, garlic powder, salt, and pepper. Gently combine ingredients. Roll meat mixture into small meatballs, about 1-2 inches round. Place on lightly greased cookie sheet. Before placing in oven, spray each meatball with non stick spray.
Cook 20-25 minutes until browned at 375 degrees.
When spaghetti squash is done, use a fork to scrape out squash lengthwise. Place squash on plate and cover with spaghetti sauce of choice (I love all Newmann's Own products since they use all natural ingredients and everything tastes great!), and top with meatballs. If meatballs have cooled prior to serving, drop them in the saucepan with spaghetti sauce and cook until heated through. We sprinkled with just a bit of Parmesan cheese before serving.
* Make a double batch of these meatballs to freeze for later!