Spaghetti Squash with Turkey Cauliflower Meatballs

It has finally cooled down to a balmy 98 degrees here in Phoenix so you know what that means! "Fall" is here and its squash season. Acorn. Butternut. Calabaza. The ever popular pumpkin. But today we're talking spaghetti.

Now, I am a carbaholic and one of my favorite sources is pasta. Soft noodles drenched in a creamy sauce, loaded with cheese. Throw in a side of garlic bread and I am putty in your hands! But I'm on a meal plan now and still want to enjoy some of those things minus the guilty.

With each meal, my goal is to get in 1 serving of a lean protein (4-7oz depending on the meat or other protein source) and 3 servings of a low carbohydrate vegetable. And what better way to get in my veggies than with a mock pasta?! Spaghetti squash is so versatile and can be dressed up in numerous ways but we'll start with the basics: Spaghetti & Meatballs!

I decided to go with meatballs for this meal so that I could weigh my protein easily, especially if I have any leftovers. This meatball recipe is a little different than most. Usually they are made with breadcrumbs and other ingredients that could add up to more then you bargained for.

You would think it's as simple as balling some meat together, tossing it in the oven and BAM! You get this beautiful morsel of deliciousness. WRONG! Without a proper filling you'll just get a dry, solid rock and no one wants that! I prefer cauliflower since it helps hold in the moister of the meat and keeps the texture nice and light. If you're not a fan of cauliflower and aren't on a specific meal plan, you can sub the same amount for other alternatives such as almond meal or even cooked quinoa. 

Either way both components of this meal are so easily altered for your specific tastes but everything you find below fits in with a lean and green meal plan! 

Ingredients

Squash:

1 medium sized spaghetti squash

2 tbsp extra-virgin olive oil

Salt and pepper to taste (optional)

Meatballs:

1 lbs of lean ground turkey
3 egg whites

1 cup of riced cauliflower

1/2 tbsp salt

1 tbsp pepper

1 tbsp Italian seasoning

3 cloves garlic

Sauce:

24 ounce jar of low carb pasta sauce 

Half a medium white onion; diced (optional)

1 cup of white mushrooms; diced (optional)

**Note:

• I used an Organico Bello sauce. They have the lowest carb count per serving that I could find and no sugars added! You can find them at Target, Fry's or Kroger's depending on where you are in the country
• Not all store bought sauces are made equally. I like to doctor mine up every now and then with sautéed onions and mushrooms. It gives the sauce a little more body and flavor. That step is optional but trust me...totally worth it!

1. Preheat oven to 350 degrees
2. Cut spaghetti squash in half length wise. If you are having trouble getting through the squash, score the outer layer with a sharp knife and put it in the microwave for 2-3 minutes. Be sure not to heat the squash in the microwave any longer than that as the moister buildup could cause your squash to burst open...and not in a good way!
3. Scoop out the seeds with a spoon; place the squash halves in a roasting pan and drizzle them with extra-virgin olive oil, then sprinkle with salt and pepper to taste (optional).
4. Turn the squash flesh side down, add about ½ cup of water to the pan and bake in the oven, uncovered, for about 60-75 minutes, until the squash feels soft when squeezed and the skin and flesh can easily be pierced with the tip of a sharp knife. If you're feeling fancy, place a sprig of your favorite herb underneath each squash half while you bake the squash to give it a nice aromatic flavor!
5. While the squash is baking, mix together all the ingredients for the meatballs in a large bowl. Be sure not to overwork the meat as it can become tough once cooked.
6. Form into small balls and place on a parchment lined cooking sheet (should make about 18-24 meatballs)
7. Place in the oven for 30min or until cooked all the way through
8. When your squash is done baking, remove it from the oven and let it cool for a few minutes, then flip the halves over and gently scrape the flesh with a fork to form strands that resemble spaghetti.
9. While you're waiting for your squash to cool, heat your sauce on the stove top on low heat. 
10. Top spaghetti strands with sauce and meatballs. Relax and ENJOY!