Spaghetti Squash with Marinara Sauce and Turkey Meatballs

Ingredients

For the Spaghetti Squash

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Marinara Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Turkey Meatballs

• 8 oz (225g) lean ground turkey
• 1/4 cup breadcrumbs (whole wheat or gluten-free)
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Nutritional Information (per serving)

• Calories: 320
• Protein: 25g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 8g
• Micronutrients: Rich in vitamin A, vitamin C, and iron.

Preparation

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet. Roast in the preheated oven for 40-45 minutes, or until tender.
2. While the spaghetti squash is roasting, prepare the marinara sauce. In a saucepan, combine tomato sauce, minced garlic, dried oregano, dried basil, salt, and pepper. Simmer over low heat for 10-15 minutes, stirring occasionally.
3. In a bowl, mix together ground turkey, breadcrumbs, egg, grated Parmesan cheese, chopped fresh parsley, salt, and pepper. Shape the mixture into meatballs.
4. Heat a non-stick skillet over medium heat. Add the turkey meatballs and cook for 8-10 minutes, or until cooked through and browned on all sides.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
6. Serve the spaghetti squash with marinara sauce and turkey meatballs. Garnish with additional grated Parmesan cheese and chopped parsley if desired. Enjoy a delicious and nutritious dinner!