Turkey Meatballs & Spaghetti Squash "Pasta"
I always double this recipe. Leftovers are great over zucchini noodles or with melted mozzarella and sauteed onion in a hoagie roll.
Prep time: 15 min. Cook time: 30 min.
4 c. pasta sauce (store-bought or homemade)
1 (1.25 lb.) pkg. ground turkey
1 ½ c. Panko breadcrumbs
5 ½ Tab. pesto sauce
½ tsp. salt
Spread 2 cups pasta sauce over bottom of heavy non-stick pan. Mix together all ingredients. Using moistened hands, form mixture into small meatballs. Place meatballs in single layer over sauce. Spoon remaining sauce over meatballs. Bring to low simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 – 30 minutes.
Freezes well. Spread meatballs out before freezing so that you can take a few out of the freezer at a time for a quick meal.
Spaghetti squash is a healthy and hearty alternative to pasta.
1 spaghetti squash
Preheat oven to 400°F. Place spaghetti squash on a baking sheet and bake 40-50 minutes, depending on size. Let it cool. Scoop out the seeds from the cooled spaghetti squash. Use a fork to pull the spaghetti-like strands out.
Make another simple "pasta" meal with pesto sauce and roasted chicken over cooked spaghetti squash.