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Southwestern Spaghetti Squash and Turkey Meatballs

Southwestern Spaghetti Squash and Turkey Meatballs

Spaghetti squash and turkey meatballs


  • 4 cups spaghetti squash, cooked using whatever method you prefer; if your squash is large, you’ll have more than you need for this recipe

  • 1/2 lb. ground breast-meat turkey

  • 1 tbsp. minced onion

  • 1 tbsp. dried parsley

  • 1 tbsp. dried basil

  • 2 tbsp. breadcrumbs

  • 1 large egg, lightly beaten

  • 1 tbsp. olive oil

  • 2 14.5-oz. cans petite cut diced tomatoes with jalapenos

  • 2 oz. Monterey jack cheese

  • 1/4 cup fresh cilantro


Mix turkey with minced onion, parsley, basil, and breadcrumbs. Mix in egg. Form into 12 meatballs—each about a rounded tablespoon.

Heat oil in a skillet. Brown meatballs evenly, about five minutes total. Pour tomatoes over meatballs and heat for about five minutes. Meatballs will be cooked through and tomatoes heated.

To serve: Put about 1 cup of squash on each plate and top with meatballs and sauce. Sprinkle with Monterey jack cheese and cilantro.

Makes four servings

Each serving contains about 297 calories, 14 g fat (5 g saturated fat, no trans fat, 110 mg cholesterol), 990 mg sodium, 24 g carbohydrate, 4 g dietary fiber, 10 g sugars, and 18 g protein.

Reviewed Date: --

Disclaimer: This information is not intended to substitute or replace the professional medical advice you receive from your child's physician. The content provided on this page is for informational purposes only, and was not designed to diagnose or treat a health problem or disease. Please consult your child's physician with any questions or concerns you may have regarding a medical condition.