A healthy, tasty, and low-carb dinner, Zucchini & Turkey Meatballs with Spaghetti Squash blends the natural sweetness and soft texture of roasted spaghetti squash with the freshness of zucchini and the heartiness of lean turkey meatballs. To make the meatballs light and paleo-friendly, they are seasoned with garlic, basil, oregano, and a little almond flour. This dish provides a nutritious and filling substitute for traditional pasta, especially when paired with a homemade tomato sauce made from diced tomatoes, fresh herbs, and olive oil. This dish is perfect for anyone on a paleo, low-carb, or gluten-free diet because it is not only flavorful but also high in protein and vegetables.
Ingredients:
Here are the ingredients required for making this recipe:
For the Meatballs:
- One pound of lean ground turkey
- Grated zucchini, medium (to increase moisture)
- Almond flour, 1/4 cup (for binding)
- One egg
- One clove of minced garlic
- Salt and pepper to taste
- One tsp dried oregano
- One tsp dried basil
- Two teaspoons of freshly chopped parsley (optional)
- Olive oil (for cooking): two tablespoons
For the Spaghetti Squash:
- One medium spaghetti squash
- Two teaspoons of olive oil
- To taste, add salt and pepper
- Half a teaspoon of optional garlic powder
For the Tomato Sauce:
- One 14.5-oz can of sugar-free diced tomatoes
- One tablespoon of olive oil
- 1 minced garlic clove
- Dried basil, half a teaspoon
- Dried oregano, half a teaspoon
- Season with salt and pepper
- Use parsley or fresh basil as a garnish
Instructions:
- Adjust the oven temperature to 400°F (200°C).
- Split the spaghetti squash lengthwise, then remove the seeds with a spoon.
- Season the squash halves with salt, pepper, and optional garlic powder after drizzling them with olive oil.
- On a baking sheet, place the squash cut side down. Roast it for 30 to 40 minutes, or until the flesh is soft and easily shredded with a fork.
- Combine the ground turkey, grated zucchini, egg, almond flour, garlic, oregano, basil, salt, and pepper in a big bowl.
- Create 1-inch meatballs by rolling the ingredients.
- In a large skillet, heat the olive oil over medium heat. Add the meatballs and heat for 10 to 12 minutes, flipping regularly, until cooked through and golden brown on all sides. Put aside.
- In a saucepan, heat 1 tablespoon of olive oil over medium heat.
- Cook the minced garlic for one to two minutes, or until it becomes aromatic.
- Add the oregano, basil, diced tomatoes, salt, and pepper. Allow the sauce to thicken and the flavors to meld by simmering it on low for around ten minutes.
- After the spaghetti squash has finished roasting, scrape the flesh into spaghetti-like strands with a fork.
- Place the turkey and zucchini meatballs on top of the squash, then cover with tomato sauce.
- Add some fresh parsley or basil as a garnish.
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