“Spaghetti” and Turkey Meatballs

Lately I have been trying to monitor my carb intake and focus more on lean protein and vegetables. Especially for dinner. One of my absolute favorite go-to healthy, low-carb meals has been spaghetti squash with meatballs.

I’m not really sure why, but cooking spaghetti squash was always a bit intimidating to me. The size maybe? Not knowing when it would be done? Luckily, as with most things, once you do it it’s easy!

The toughest part for me was cutting the darn thing. Tip: Ripeness is key when it comes to spaghetti squash. They are a billion times easier to cut when ripe.

Once cut scrap any seeds out. Drizzle with olive oil and season with salt and pepper. Then cook face down for 30-40 minutes at 450 degrees. How do you know if it’s done? Take a spatula and poke the skin. If it gives then it’s done!

While the squash is cooking saute kale in a pan with olive oil. Season and add a little broth (I use whatever I have on hand). Cover and let cook for 5 minutes.

Once kale is cooked add sauce and meatballs and stir to combine. To make this a super easy dinner I use premade meatballs. For this particular recipe I already had premade turkey meatballs that Jon had made and put in the freezer. But I’ve also been able to find premade meatballs at my local Publix and health food stores. They’re usually where the bacon and sausage are kept.

When the squash comes out of the oven and has cooled some scrap it all out with a fork (I find this oddly satisfying) and add to the sauce.

Scoop into a bowl, add some shredded mozzarella on top and enjoy!


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