Turkey-Apple Meatballs with Spaghetti Squash
Date: May. 6th, 2019 - 1:00 PM
Ingredients
1 (3 pound) spaghetti squash
1 cup chopped fresh mushrooms
1 small onion, chopped, divided
1 medium apple, cored and coarsely shredded (about 1 cup)
1 teaspoon dried thyme, crushed
¼ teaspoon ground pepper
⅛ teaspoon salt
1 pound uncooked ground turkey breast
4 teaspoons canola oil
3 cups coarsely chopped peeled eggplant
2 cups bottled light chunky-style pasta sauce
2 tablespoons grated Parmesan cheese
Preparation
- Cut squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on High for 6 to 7 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands. (You should have about 4 cups.) Set aside.
- Coat a large nonstick skillet with cooking spray; heat over medium heat. Add mushrooms and half of the onion; cook for 5 minutes, stirring occasionally. Transfer mushroom mixture to a large bowl. Stir in apple, thyme, pepper and salt. Add turkey breast and mix well. Shape mixture into 12 meatballs, each about 2 inches in diameter.
- Heat 2 teaspoons of the oil in the same skillet over medium heat. Add meatballs. Cook for 10 to 12 minutes or until no longer pink (165°F), turning occasionally so meatballs brown evenly. Reduce heat if meatballs start to get too brown.
- Meanwhile, cook the eggplant and remaining onion in the remaining 2 teaspoons oil in a large nonstick saucepan over medium heat for 5 to 10 minutes or until tender, stirring occasionally. Stir in the pasta sauce.
- To serve, divide reserved squash among four serving plates. Top with meatballs and sauce mixture. Sprinkle with Parmesan.
