Turkey-Apple Meatballs with Spaghetti Squash

Turkey-Apple Meatballs with Spaghetti Squash

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Rated: 1
  • Makes: 4 servings
  • Prep 25 mins
  • Cook 20 mins to 27 mins
  • Microwave 12 mins to 14 mins
  • Serving Size: 1 1/4cups squash mixture and 3 meatballs
  • Carb Grams Per Serving: 39


  • 1 3 - pound spaghetti squash
  • Nonstick cooking spray
  • 1 cup chopped fresh mushrooms
  • 1 small onion, chopped
  • 1 medium apple, cored and coarsely shredded (about 1 cup)
  • 1 teaspoon dried thyme, crushed
  • 1/4 teaspoon ground black pepper
  • 1/8 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 finely shredded Parmesan cheese


  1. 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 100 percent power (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.
  2. Coat a large nonstick skillet with nonstick 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, about 2-inch diameter meatballs.
  3. In the same skillet, heat 2 teaspoons of the oil over medium heat. Add meatballs. Cook for 10 to 12 minutes or until no longer pink (165 degrees F), turning occasionally so meatballs brown evenly. Reduce heat if meatballs start to get too brown.
  4. Meanwhile, in a large nonstick saucepan, cook the eggplant and remaining onion in the remaining 2 teaspoons oil over medium heat for 5 to 10 minutes or until tender, stirring occasionally. Stir in the pasta sauce.
  5. To serve, divide squash among four serving plates. Top with meatballs and sauce mixture. Sprinkle with Parmesan cheese.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 343 cal., 8 g total fat (1 g sat. fat), 57 mg chol., 570 mg sodium, 39 g carb. (7 g fiber, 14 g sugars), 32 g pro.

Diabetic Exchanges

Starch (d.e): 2; Fat (d.e): 0.5; Vegetables (d.e): 2; Lean Meat (d.e): 3