Southwestern Spaghetti Squash and Turkey Meatballs

Ingredients

• 1/2 lb ground breast-meat turkey

• 1 tbsp minced onion

• 1 tbsp dried parsley

• 1 tbsp dried basil

• 2 tbsp breadcrumbs

• 1 large egg, lightly beaten

• 1 tbsp olive oil

• 2 14.5-ounce cans petite cut diced tomatoes with jalapenos

• 2 ounce Monterey jack cheese

• 1/4 cup fresh cilantro

• 4 cups spaghetti squash, cooked using whatever method you prefer; if your squash is large, you’ll have more than you need for this recipe

Directions

Mix turkey with minced onion, parsley, basil, and breadcrumbs. Mix in egg. Form into 12 meatballs—each about a rounded tablespoon.

Heat oil in a skillet over medium heat. Brown meatballs evenly, about 5 minutes total. Pour tomatoes over meatballs and cook for about 5 minutes. Meatballs will be cooked through (reached a minimum internal temperature of 165°F ) and tomatoes heated.

To serve: Put about 1 cup of squash on each plate and top with meatballs and sauce. Sprinkle with Monterey jack cheese and cilantro.

Makes 4 servings

Each serving contains about 297 calories, 14 g fat (5 g saturated fat, no trans fat), 110 mg cholesterol, 990 mg sodium, 24 g carbohydrate, 4 g dietary fiber, 10 g sugars, and 18 g protein.