"Spaghetti" with Lemon Pepper Marinara and Herb & Veggie Meatballs

I never liked the term diet or the phrase, "I should really start doing that" (even though I am as guilty as any of saying it). However, I love new years resolutions.  I love the idea of having a fresh start, a whole new year and a new found resolve to make more of the coming year than I did of the last or to simply stay consistent with the things that make me happy.  So here's to new years resolutions and here's a delicious recipe that with start your year off healthy and satisfied.

This spaghetti and meatballs redo is full of flavor.  The fresh lemony sauce with a kick of pepper is a perfect blanket for the slightly sweet flavor of the squash and topped with the herb and veggie stuffed meatballs adds even more layers of flavor and yum!

Herb and Veggie Meatballs

1.5 lb. turkey burger
1 carrot, peeled and grated
2 mini bell peppers, diced (red and yellow) or 1 red bell pepper
2 green onions, chopped
1 clove garlic, pressed
1/2 tbsp rosemary
1/2 tbsp thyme
1/2 tbsp sage
salt and pepper
1/2  of a lemon juiced (Save the juiced lemon half for the marinara...you'll see why)
1 egg

Combine all ingredients well, form into balls and cook at about 300 on a griddle or on medium to medium-high heat in a non-stick skillet until all sides are browned and juices run clear.  Cut one open and make sure it's no longer pink just to be sure.

Spaghetti "Noodles"
1 spaghetti squash, cut in half with seeds and fibers removed
2 tbsp. olive oil (1 tbsp per half)
salt and pepper (generously)
2 tsp. rosemary (1 tsp per half)

Place cut side up on foil lined cookie sheet and bake at 375 for 30-35 minutes or until shreds into noodle like strands when a fork is run through it. P.S. Try it on a piece of foil, cut side down and placed on a hot grill. Shut the lid and when their done they have the best flavor!

Lemon, Pepper Marinara1 - 15 oz. can tomato sauce
1 roasted red pepper,  minced (from a jar or make your own)
1 clove garlic, pressed
1 bay leaf
1 tsp. rosemary
1 tbsp. parsley
2 tsp. tarragon
Salt to taste
pinch or two red pepper flakes
remember that lemon half...now zest it into the marinara and whatever juice is left.

Plan of action: Preheat oven and prep squash.  While that cooks prep and preheat griddle.  Once all your meatballs are cooking away put your marinara together (turning meatballs as you go).  Add cooked meatballs to sauce.  Remove squash from oven and, using hot pads, scrape all the spaghetti strands out into a bowl.  Season with salt and pepper if you need to.  Serve so everyone can top their "noodles" with as much sauce and meatballs as they like.  
 

Enjoy!

Zesty Tuna and Palm Salad
{Homemade} Chick 'n Noodle

Related Posts

 

Comments

No comments made yet. Be the first to submit a comment
Already Registered? Login Here
Guest
Wednesday, 23 May 2018

Captcha Image

 

Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

Authorized Representative

Contact Me

Email at: melissa (@) foodlamor.com

Follow Me