• 1 small spaghetti squash
  • 1½ c. marinara sauce
  • ½ lb. ground turkey (at least 90% lean) or chicken
  • ¼ lb. raw Italian chicken sausage
  • 1 medium carrot
  • 2 clove garlic
  • 1 c. fresh flat-leaf parsley
  • 1 large egg white
  • ¼ c. whole-wheat bread crumbs
  • 1 tbsp. olive oil
  • ¼ c. grated Parmesan

DIRECTIONS

  1. Heat the broiler. Cut ½ in. from the top and bottom of the squash, then cut in half lengthwise. Place the squash, cut-side down, on a plate and microwave on high until tender, 10 to 12 minutes. Let cool for 5 minutes.
  2. Meanwhile, in a large bowl, combine the turkey, sausage, carrot, garlic, parsley, egg white, bread crumbs, oil and Parmesan. Form the mixture into 2-in. balls (about 12) and place them on a foil-lined, broiler-proof baking sheet. Broil until cooked through, 6 to 8 minutes.
  3. While the meatballs cook, warm the marinara sauce in a large skillet over low heat. Toss the meatballs in the sauce to coat.
  4. Working on a plate or cutting board, scoop out and discard the squash seeds. With a fork, gently scrape the strands of flesh into a bowl. Serve the meatballs and sauce over the squash.