Meal Prep Spaghetti Squash & Meatballs
Meal Prep Spaghetti Squash & Meatballs! A traditional recipe gets a low carb makeover paired with veggie loaded meatballs for a high protein lunch or dinner! Paleo + Gluten Free + Low Calorie
Servings: 4 meal prep
Ingredients
- 1 spaghetti squash
- 1 lb extra lean ground turkey or meat of choice
- 1 tablespoon extra virgin olive oil
- 1 egg
- 1/2 cup carrots shredded
- 1 cup zucchini shredded
- 1/2 cup white onion diced
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 25 ounces marinara sauce no salt added
- Salt and pepper to taste
Instructions
- Preheat oven to 375 F place sliced spaghetti squash on a baking sheet lined with parchment paper. Spray with nonstick spray and salt and pepper.
- Bake 40 minutes at 375 F, remove from the oven and cool.
- While the spaghetti squash roasts, prepare the meatballs.
- Finley shred carrots, onion, zucchini, garlic and half the olive oil in a food processor. In a medium mixing bowl, add turkey, shredded vegetables and spices.
- Gently mix ingredients together with a spatula then form into 12 meatballs.
- Heat a large skillet to medium heat and add other half extra virgin olive oil. Add meatballs to skillet.
- Cook meatballs 10 minutes then flip and cook another 5-10 minutes. Remove meatballs from the skillet. Reduce the heat to low. Add marinara sauce.
- Shred the spaghetti squash flesh with a fork. Add it to the skillet with the marinara sauce. Coat with sauce 5 minutes.
- Remove from the heat and divide into 4 meal prep containers.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1meal prep | Calories: 247kcal | Carbohydrates: 16g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1019mg | Potassium: 1140mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3640IU | Vitamin C: 20.4mg | Calcium: 88mg | Iron: 4mg