diet for low carbs_Spaghetti Squash with Turkey Meatballs

These turkey meatballs are a great topping for spaghetti squash, changing pasta. Serve the squash in some broth makes it tender and tasty.

Servings: 6
Degree of difficulty: Intermediate

NUTRITIONAL INFORMATION

Calories: 158
Protein: 12 g
Fat: 6 g
Saturated fat: 2 g
Cholesterol: 60 mg
Carbohydrates: 15 g
Fibre: 2 g
Sugar: 1 g
Sodium: 243 mg
Potassium: 337 mg

INGREDIENTS

1 spaghetti squash (about 1.25 kg or 2 1/2 lb)

250 g (8 oz) turkey or extra lean ground chicken

75 ml (1/3 cup) dry seasoned bread crumbs

1 egg

No salt added 750 mL (3 cups) chicken or vegetable broth, low sodium

1 green onion, sliced ​​or 15 ml (1 tbsp. Tablespoons) chopped fresh parsley (optional)

1 small clove garlic, minced

(2 tbsp.) 30 ml grated Parmesan cheese

Spaghetti Squash with Turkey Meatballs

INSTRUCTIONS

Cut the squash in half lengthwise. Place the cut on a parchment paper-covered or aluminum foil and pierce the surface of the pan face bark with a fork. Roast in oven at 190 ° C (375 ° F) for about 45 minutes or until squash is tender with a knife and set aside.

In a bowl, combine turkey, bread crumbs and egg until the mixture is firm. Roll into balls with a rounded teaspoon (5 ml) and set aside.

In a saucepan, simmer the broth, onion and garlic and add the meatballs. Cook and stir gently for five minutes or until the inside is no longer pink.

At the fork, scrape the squash into long filaments and divide into shallow bowls. Pour the broth over the dumplings and the squash and serve. Sprinkle with cheese before serving.

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