Southwestern Spaghetti Squash and Turkey Meatballs

• 1/2 lb ground breast-meat turkey

• 1 tbsp minced onion

• 1 tbsp dried parsley

• 1 tbsp dried basil

• 2 tbsp breadcrumbs

• 1 large egg, lightly beaten

• 1 tbsp olive oil

• 2 14.5-ounce cans petite cut diced tomatoes with jalapenos

• 2 ounce Monterey jack cheese

• 1/4 cup fresh cilantro

• 4 cups spaghetti squash, cooked using whatever method you prefer; if your squash is large, you’ll have more than you need for this recipe

Mix turkey with minced onion, parsley, basil, and breadcrumbs. Mix in egg. Form into 12 meatballs—each about a rounded tablespoon.

Heat oil in a skillet over medium heat. Brown meatballs evenly, about 5 minutes total. Pour tomatoes over meatballs and cook for about 5 minutes. Meatballs will be cooked through (reached a minimum internal temperature of 165°F ) and tomatoes heated.

To serve: Put about 1 cup of squash on each plate and top with meatballs and sauce. Sprinkle with Monterey jack cheese and cilantro.

Each serving contains about 297 calories, 14 g fat (5 g saturated fat, no trans fat), 110 mg cholesterol, 990 mg sodium, 24 g carbohydrate, 4 g dietary fiber, 10 g sugars, and 18 g protein.