Spaghetti Squash & Turkey Meatballs

Ingredients:

• 1 pound 99% fat free ground turkey
• ¼ cup of whole wheat cracker crumbs
• 1 egg white
• Oregano
• 1/4 cup Parmesan cheese
• Fresh basil – chopped
• Ground black pepper
• 2 tsp olive oil
• 1 small white onion – diced
• 2 garlic clove – diced
• 1 28-ounce can crushed tomatoes (preferably organic)
• Small can of organic tomato sauce (preferably organic)
• 1 medium spaghetti squash
• 8 – 12 small mushrooms
• Canned sliced jalapeños  - diced

Preparation:

Preheated oven at 350 degrees.

Cut spaghetti squash in half and scoop out the seeds. Place squash on cooking pan that’s been coated with cooking spray. Season squash with pepper and a drizzle with a teaspoons of olive oil.

Place ground turkey in a bowl with cracker crumbs, egg white, cheese, oregano, ½ of the onion, pepper and some fresh basil. Combine and shape the mixture into 8 evenly sized meatballs.

Heat oil in a large skillet and add garlic; cook until the garlic starts to sizzle (about 2 minutes).

Add meatballs to garlic oil and cook over a medium heat until meat is no longer pink (about 5-7 minutes). Add the other ½ of onions and chopped mushrooms, cooked until soft. Add tomatoes and tomato sauce then cover and simmer for 15 -25 minutes.

Once the spaghetti squash is cooked (usually about an hour) add the meatballs and sauce in the spaghetti squash bowl and garnish with chopped fresh basil.

Serve with small green salad.