Gluten-Free Turkey Meatballs

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Earlier this week, I didn’t know what to make for dinner. I had ground turkey in the freezer and a spaghetti squash in the fridge. Then I remembered that my friend posted Jessica Alba’s Turkey Meatballs on Facebook. It looked good and seemed simple enough to make. So with just one alteration, we had Gluten-Free Turkey Meatballs for dinner! Yay! (And this recipe made so much I had leftovers for lunch. Yummy!)

RECIPE

  • 2 pounds lean ground turkey
  • 1 cup almond meal
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 2 tablespoons Italian seasoning
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil
  • 3/4 cup low-sodium chicken broth
  1. In a large bowl, mix turkey, almond meal, carrots, zucchini, onion, eggs, Italian seasoning, and salt. Form into 1-inch balls.
  2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
  3. Add 1/2 cup of chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed.
  4. Add the remaining 1/4 cup of broth and increase heat to medium; cook, uncovered, until liquid is absorbed.
  5. Serve over spaghetti squash, zoodles (zucchini noodles), or a side of roasted veggies.
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Italian Stuffed Spaghetti Squash

ItalianStuffedSpagSquashThis hits the spot when you’re craving lasagna! Italian Stuffed Spaghetti Squash uses an alternate for pasta. And the best part is your kitchen smells so delicious –  like you’re baking a tray of your favorite Italian dish. Gluten-free and lower in carbs. So good!

RECIPE

  • 1 large spaghetti squash
  • 1 lb Italian sausage
  • 1/2 lb ground beef (or chicken, turkey, pork, etc.)
  • 1 tsp. of minced garlic
  •  1 jar of sugar-free spaghetti sauce of your choice (or make your own)
  • 1 tub of ricotta cheese
  • Parmesan or mozzarella cheese
  1. Cook your spaghetti squash per instruction on this link: click here.
  2. While that is cooking, make your meat sauce by first browning the meat and garlic, then adding the spaghetti sauce. Set aside.
  3. When your squash is done, cut it into two halves lengthwise. Scrape out the seeds and fill each side half way with ricotta cheese, then top with meat sauce until it’s over-filled.
  4. Top with cheese and place under the broiler for about 5-10 minutes or until the cheese has melted.
  5. Scoop out your servings and enjoy with a side of green salad!

Pasta Alternative: Spaghetti Squash

This was the first time I’ve eaten Spaghetti Squash. It doesn’t exactly taste like pasta but it is a pretty good substitute (gluten-free and lower carb). The first bite took me by surprise because it’s sweet. I wasn’t expecting that. By the time I was half way done with my meal, I didn’t even notice that I was eating squash instead of spaghetti, especially if you load on the cheese. You can pretend it’s really pasta you’re eating. Best part… you don’t feel full like you’re gonna bust out of your pants! 🙂

How to Cook Spaghetti Squash by Microwave

  1. Poke about 5-6 times with a fork.
  2. Cook on high for about 12 minutes (rotating every 3 minutes) or until the skin gives.
  3. Let cool. Remove seeds. Scrape spaghetti with a fork.

Below is what happened to my spaghetti squash because I failed to check to see if the squash was tender enough to open by hand. BAM! 🙂

How to Cook Spaghetti Squash in the Oven

  1. Pre-heat oven at 375˚ F.
  2. Poke the squash about 5-6 times with a fork and place in baking dish.
  3. Cook for about 1 to 1-1/2 hours or until flesh is tender.
  4. Let cool. Remove seeds. Scrape spaghetti with a fork.