- Calories: 360
- Protein: 18 g
- Total Fat: 23 g
- Unsaturated Fat: 20 g
- Saturated Fat: 3 g
- Cholesterol: 40 mg
- Total Carbohydrate: 29 g
- Dietary Fiber: 8 g
- Total Sugar: 8 g
- Natural Sugar: 8 g
- Added Sugar: 0 g
- Sodium: 700 mg
This recipe from Kate Miller of Los Angeles, is a winner—literally. It scored Kate a trip for two to Napa Valley (yep, it’s that good)! This healthy and outside-the-box rendition of pasta with meatballs features loads of wholesome ingredients, like avocado and spaghetti squash. Plus, the cilantro-lime chimichurri adds a ton of flavor. Don’t be put off by the three parts—they all come together quickly and easily. Pair this mouthwatering dish with a glass of crisp, white wine and enjoy!
- Prep time
- Total Time
- 1 spaghetti squash
- 1 teaspoon freshly ground black pepper
- ½ teaspoon Kosher salt
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- Extra virgin olive oil
- 1 yellow onion, diced
- 10 cloves garlic, peeled and diced
- 1¼ pounds lean ground turkey
- 3 avocados, diced
- 2½ ounces crumbled cotija or feta cheese
- 1 teaspoon freshly ground black
- 2 teaspoons Kosher salt
- 2 bunches fresh cilantro
- 6 cloves garlic, peeled and roughly chopped
- 1 lime, zested and juiced
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ¾ cup extra virgin olive oil
For the spaghetti squash:
Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Season with salt and pepper, and mist with olive oil spray.
Place on a baking sheet cut-side down and bake 40 to 45 minutes, until fork tender.
For the turkey-avocado meatballs:
In a pan, toast ground cumin and chili powder 1 to 2 minutes. Set aside in a large mixing bowl.
Wipe out the pan, add a drizzle of olive oil along with the onion and garlic and sauté for about 3 minutes. Add to the bowl with the spices.
Add the ground turkey, avocados, cheese, pepper and salt to the bowl and mix thoroughly to combine. Roll into 2-ounce meatballs and place in baking dish.
Place in oven and bake for 18 minutes or until internal temperature reaches 165°F.
For the cilantro-lime chimichurri:
In a small pan, toast red pepper flakes for about 1 minute.
Combine all ingredients except for extra virgin olive oil in high-powered blender or food processor and blend. Slowly add extra virgin olive oil until blended smoothly.
Place about ¾ cup spaghetti squash in a bowl. Place 3 to 4 meatballs on top. Drizzle cilantro-lime chimichurri over and finish off with additional crumbled cotija or feta cheese (optional).
Nutrition provided for 4 meatballs, 2 cups spaghetti squash, and 1 tablespoon cilantro-lime chimichurri.
Nutrition analysis courtesy of Genesis® R&D