Spaghetti Squash and Turkey Pesto Meatballs

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Spaghetti Squash and Turkey Pesto Meatballs
  • Prep Time: 25
  • Total Time: 50
  • Servings: 4-6
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About this Recipe

We think you will love our spaghetti and meatballs. The meatballs are tender and bursting with pesto flavour. Serve on spaghetti squash, delicious!

Ingredients

2 Medium spaghetti squash
Salt and pepper
1 lb (454 g) Package Maple Leaf Prime Naturally® Extra Lean Ground Turkey
2 tbsp (30 mL) Ready prepared pesto
2 Gloves crushed garlic
3 tbsp (45 mL) Chopped fresh parsley, divided
3-4 tbsp (45-60 mL) Grated Romano cheese, divided
2 cups (500 mL) Good quality pasta sauce Chili flakes (optional)

Directions

PREHEAT oven to 375°F (190°C).

CUT each squash in half lengthwise, scoop out the seeds with a spoon and discard. Season the inside with salt and pepper and place on a baking sheet lined with parchment paper, cut side down. Bake for about 25 minutes or until soft.

MEANWHILE, combine turkey, pesto, garlic, 2 ½ tbsp (37 mL) each, of parsley and Romano cheese. Season with salt and pepper. Use your hands to mix then roll into about 26 meatballs. Place meatballs in a large non-stick skillet. Spray with non-stick cooking spray and shake the pan to coat meatballs on all side. Place skillet over medium-high heat and cook, shaking the pan occasionally to turn until meatballs are cooked and golden brown. Pour the sauce over meatballs and cover. Reduce heat and simmer until meatballs have reached an internal temperature of 165°F (74°C).
REMOVE the squash from the skin using a large spoon. Transfer to serving plates or a platter. Fluff strands of spaghetti squash apart using a fork. Top with meatballs and sauce. Sprinkle with the remaining parsley and grated cheese. Serve hot and sprinkled with chili flakes if desired.

Notes

For a heartier recipe, substitute whole-wheat pasta for spaghetti squash.
Substitute Maple Leaf Prime Naturally® Extra Lean Ground Chicken for turkey.

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