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
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.
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.
CHOC Children's is affiliated with the UC Irvine School of Medicine