Low Carb Spaghetti Squash With Turkey Meatballs

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TURKEY MEATBALLS WITH GRATED ZUCCHINI AND YELLOW SQUASH

INGREDIENTS:

1 lb. Ground turkey

1 medium zucchini grated

1 medium yellow squash grated

2 garlic cloves finely chopped

2 tbsp finely minced white onion

1 teaspoon Chef Nino’s Adrenaline Seasoning

1 large egg

1/3 cup bread crumbs

INSTRUCTIONS:

In a large mixing bowl, combine turkey and all ingredients. Mix with hands until all  ingredients are fully incorporated. Form into meat balls approximately the size of a ping pong ball.

Place on greased cookie sheet into a preheated 350 degree oven. Cook in oven for 30 minutes, until internal temperature reaches 155 degrees. When cooked place meatballs into your favorite pasta sauce and simmer for 15-20 minutes.

10 MINUTE MARINARA SAUCE

INGREDIENTS:

1 28 ounce can San Marzano D.O.P. certified  Imported Italian Tomatoes

4 fresh garlic cloves freshly peeled and chopped finely

4 tablespoons First Cold pressed Olive Oil

8 basil leaves rough cut

½ tsp. kosher or sea salt

INSTRUCTIONS:

Sautee garlic in oil until garlic starts to turn brown. Add tomatoes and salt. Bring to a boil. Remove from heat and add basil. Stir and serve over your favorite pasta.

HOW TO COOK SPAGHETTI SQUASH

BAKE IT:

Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375 oven for approximately 1 hour or until flesh is tender. Let stand covered for 5 minutes. Allow squash to cool for about 20 minutes so that it will be easier to handle. Cut in half lengthwise and remove seeds. With a fork “comb” out strands.

MICROWAVE IT:

Cut squash in ½ lengthwise: remove seeds. Place squash cut sides up in a microwave dish with ¼ cup water. Remove seeds. Cover with plastic wrap and cook on high for 10-12 minutes, depending on size of squash. Let stand covered, for 5 minutes. Allow to cool for about 20 minutes so that it will be easier to handle. With a fork “comb” out strands.

SPAGHETTI SQUASH PANCAKES

(Serves 6-8 as a side dish or appetizer)

6 cups of spaghetti squash, cooked by your favorite method. And separated into strands

1/3 cup all-purpose flour

½ cup grated parmesan cheese

2 tablespoons of Brummel & Brown Spread

Salt and pepper to taste

Add flour and cheese to the strands of the cooked spaghetti squash. Mix well, using a couple of forks.  Melt butter in non stick skillet over medium-high heat. Spoon ¼ cup squash mixture into prepared skillet. With a fork, press to form an evenly thick cake. Cook for approximately 5 minutes on each side on low heat until browned.