YOUR SOLIN GENERATED RECIPE
Garlic-Herb Spaghetti Squash Bowl with Turkey Meatballs
A vibrant bowl featuring tender strands of roasted spaghetti squash tossed with garlic, olive oil, and fresh herbs, crowned with savory turkey meatballs and a dollop of creamy low-fat cottage cheese. This dish offers a delightful balance of textures and flavors that make it a satisfying, nutrient-dense meal.
INGREDIENTS
1 cup cooked Spaghetti Squash (155g)
4 ounces Lean Ground Turkey (113g)
1 teaspoon Olive Oil (5g)
1/2 cup Cherry Tomatoes (75g)
1/2 cup Low-Fat Cottage Cheese (113g)
2 cloves Garlic
4 leaves Fresh Basil
PREPARATION
Preheat your oven to 400°F.
Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with a little olive oil and season lightly with salt and pepper, then roast cut side down on a baking sheet for around 35-40 minutes until tender.
Meanwhile, mince the garlic and chop the fresh basil. In a bowl, combine the lean ground turkey with half of the minced garlic, a pinch of salt, pepper, and a few torn basil leaves. Form small meatballs (about 4 ounces total).
Heat a skillet over medium heat with the remaining olive oil. Sauté the remaining garlic until fragrant, then add the turkey meatballs, cooking them until evenly browned and cooked through, about 8-10 minutes.
When the squash is done, use a fork to gently scrape out the strands into a bowl.
Add the cherry tomatoes and gently toss the squash with the sautéed meatballs and a sprinkle of fresh basil.
Top the bowl with a dollop of low-fat cottage cheese for creaminess and extra protein.
Serve immediately and enjoy your nutritious and flavorful meal.