Dinner

Thai Inspired Meatballs on Spaghetti Squash

Makes: 5 Servings

“Thai

Prep time:

Cook time:

Meatball Ingredients:
  • 2 lbs raw ground turkey (90% lean or better)
  • 1 medium zucchini, grated
  • 1 Tbs fish sauce
  • 5 scallions, chopped
  • 2 Tbs fresh basil, chopped
  • 2 tsp fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 tsp red curry paste
  • 2 Tbs light canned coconut milk
  • Red pepper flakes (to taste)

Sauce Ingredients:
  • 1.5 cups light canned coconut milk
  • 3 Tbs tomato paste
  • 1 tsp red curry sauce
  • 1 tsp fish sauce
  • Juice from 1/2 lime
  • Salt to taste
  • You will also need 1 spaghetti squash

Instructions:
  1. Cook the spaghetti squash in one of 2 ways: 1) Cut in half and bake @ 375 F cut side down on a baking sheet until soft (about 45 mins) OR 2) Cut in half and place cut side down with 1/4 cup water in glass baking dish in microwave. Cover and seal with plastic wrap and microwave on high for 7-10 mins until soft. After the squash is cooked, use a fork to separate the strands into a bowl. Note: if you are using the microwave method, there will be extra water in the squash. Separate strands into a colander and let strain before use.
  2. Mix all meatball ingredients together in a large bowl and mix (using your hands is the best way!)
  3. Divide mixture into 5 equal parts and roll each of the parts into 4 equally sized meatballs. Place all 20 meatballs on a baking sheet lined with aluminum foil.
  4. Place meatballs in a preheated 375 F oven. Bake for about 20 mins or until cooked through.
  5. Combine all sauce ingredients into a saucepan on medium-low heat. Whisk to combine completely. Cook on a simmer until slightly reduced and thickened.
  6. Serve meatballs on a base of spaghetti squash and drizzle with sauce. Enjoy!