Friday, September 2, 2011

Spaghetti squash primavera with little meatballs

I absolutely love reading other clean eating blogs and one of my favorites is Clean Eating Chelsea. She is a vegetarian clean eater, so I had to make a small modification to include my protein, but this came out really good, and is great if you have a big family (or want leftovers) because it's easy to make in big portions.

Ingredients:
Meatballs:
- 99/1 extra lean ground turkey
- 1/2 onion chopped finely
- 3 egg whites
- 3/4 c oat flour
- Spices of your choice- I used oregano, basil, pepper, and garlic powder

Spaghetti Squash Primavera:
- Spaghetti squash (I used 2 in this recipe)
- Veggies of choice- I used zucchini, tomato, asparagus, spinach, bell pepper, and carrots
- 1 tbsp olive oil
- 4 tbsp hummus, garlic flavor
- 3 tbsp nutritional yeast
- 1 tsp oregano
- 1 tsp basil
- pepper to taste

Directions:
1. I started by cooking my spaghetti squash-- I poke holes then microwave for 7 minutes, flip them over then 7 more minutes or until the outside starts to become soft. Cut in half length wise and scrape out the insides with a fork. ( take out the goopy seedy part first)
2. Combine all ingredients for meatballs in a large mixing bowl and roll into small balls. Place on prepared baking pan and cook at 400 for 20 minutes.

3. Place all veggies in large pan with olive oil and sautee about 10 minutes or until veggies are at desired texture. Combine everything in large bowl and add in spices, hummus, and nutritional yeast. Toss everything together well, and serve!
If you've never heard of nutritional yeast (like me) you can find it at health food stores. I found mine in the bulk aisle, but I know that Braggs makes it as well. It adds a slight cheesy flavor, and is filled with B vitamins!


3 comments:

  1. YUMM! This looks amazing! I'm definitely trying this asap! Thank you.

    ReplyDelete
  2. I made this tonight and Holy Delicious!!! Thanks for posting. Even my family (non lean/ hardly healthy eaters) loved it. Will definitely make again.

    ReplyDelete
  3. I notice that you use oat flour a lot. My husband is not only gluten intolerant, but sensitive to many grains, including oats, even ones labeled gluten fee. What do you suggest as an alternative to oat flour in many of your recipes?

    ReplyDelete

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