Spaghetti Squash and Meatballs

03 April
Spaghetti Squash and Meatballs
13776_1077790135570769_4714508185717723824_n
Ingredients
  1. 1 – Large Spaghetti Squash
  2. 1 lb – Lean Ground Turkey Meat
  3. 1 tsp – Himalayan Salt
  4. 1 tsp – Paprika
  5. 1 – Large Egg, lightly beaten
  6. 3/4 cup – Quick Cooking Rolled Oats
  7. 2 Cloves – Garlic, finely chopped
  8. 12 – Fresh Parsley Sprigs, finely chopped
  9. 1 (15oz) – Canned Tomato Sauce, no sugar added
  10. 1 (15oz) – Canned Fire Roasted Tomatoes
  11. 1 Tbsp – Italian Seasoning
  12. 1 tsp – Coconut Oil
  13. Optional – Parmesan Cheese
  14. Spray Oil
Instructions
  1. (Serves 6)
  2. Preheat oven to 400. Cut spaghetti squash lengthwise and remove seeds. Place face down in glass baking dish and bake for 40 minutes. When done, remove from oven and use a fork to scrap “spaghetti” from the inside of the squash. Add coconut oil to spaghetti, cover and set aside.
  3. Lightly coat large baking sheet with spray oil.
  4. Combine turkey, salt, paprika, egg, oats, garlic, parsley, and 2 Tbsp of tomato sauce in a large bowl; mix well by hand.
  5. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet and bake at 400 for 15 to 20 minutes, or until no longer pink in the middle.
  6. Warm remaining tomato sauce, fire roasted tomatoes, and Italian Seasoning in a large sauce pan for 10 minutes. Add cooked meatballs and simmer for an additional 5 minutes.
  7. Serve meatballs over spaghetti squash and top with parmesan cheese and fresh parsley.
21 Day Fix Container Equivalents
  1. 5 Meatballs = 1 Red & 0.5 Yellow
  2. 1 1/4 cup Sauce = 1 Purple
  3. 1 1/4 cup Spaghetti Squash = 1 Green
  4. 1/4 cup Parmesan Cheese = 1 Blue

Tags: , , , , , , ,

No comments yet.

Leave a Reply