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Diabetes-Friendly Spaghetti Squash Meatball Bake

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Servings: 4

2 small spaghetti squash, cut in half lengthwise, seeds removed


1 lb lean ground turkey

¼ cup bread crumbs

¼ cup grated parmesan cheese, plus 1 Tbsp. for garnish

1 egg, beaten

1 tsp kosher salt

¼ tsp black pepper

2 Tbsp. flat-leaf parsley


2 tsp olive oil

3 cloves garlic, finely minced

1 15-oz can low-sodium/no-salt-added diced tomatoes

1 8-oz can low-sodium/no-salt-added tomato sauce

1 tsp dry oregano

½ tsp coarse salt

1 6-oz bag baby spinach


½ cup shredded low-fat mozzarella cheese

Fresh parsley, chopped


1. Preheat oven to 400°F/200°C.

2. Lightly spray a baking sheet with nonstick spray. Place squash halves cut-side down and bake until soft 35–55 minutes, depending on the size of the squash.

3. Combine all meatball ingredients in a large bowl and gently mix with

hands. Shape into golf ball-sized meatballs and line up on an oiled baking

sheet. Bake 12 minutes, flipping halfway through to brown on both sides.

4. In a medium saucepan, heat 2 teaspoons olive oil and add garlic cloves. Sauté until fragrant. Add diced tomatoes and tomato sauce. Season with oregano and

salt, then simmer 5 minutes. Fold the spinach into the hot sauce to wilt and set sauce aside.

5. When squash is fork-tender, add a few spoonfuls of sauce to the center of the squash, using it as a boat. Fill with meatballs and top with more sauce.

6. Evenly distribute the mozzarella between the 4 squash boats and bake 5–7

minutes until cheese melts.

7. Garnish with fresh parsley and parmesan cheese.

8. Enjoy!


1 serving provides:

500 calories

20 g fat

7 g saturated fat

334 mg sodium

36 g carbs

7 g fiber

7 g sugar

209 mg cholesterol

45 g protein