Slow Cooker Pesto Meatballs with Spaghetti Squash

Yield:
4 servings

Preparation Time:
20 min; Cook: 20 min active, 6 hours inactive

Fiber Rich. Heart Healthy. Diabetic Friendly. Nutritious and Delicious

Ingredients:

  1. For the pesto:
  2. 4 cloves garlic, peeled
  3. 3/4 cup fresh spinach
  4. 3/4 cup fresh basil leaves
  5. 1/2 lemon, juiced
  6. 1/4 cup walnuts
  8. For the meatballs:
  9. 1 pound ground turkey
  10. 1/3 cup panko breadcrumbs
  11. 1 egg
  12. 1 tablespoon olive oil
  14. For the sauce:
  15. 1 can (28 ounce) crushed tomatoes
  16. 4 tablespoons tomato paste
  17. 1 can (8 ounce) tomato sauce
  18. 1 tablespoon Italian seasoning
  19. 1 teaspoon garlic powder
  20. 1/4 teaspoon sea salt
  21. 1/2 teaspoon pepper
  23. For the squash:
  24. 1 small spaghetti squash
  25. olive oil
  26. pinch sea salt
Directions:

In a food processor, pulse garlic, spinach, basil, lemon juice and walnuts until fine. In a large bowl mix pesto mixture, turkey, panko and egg. Form into small balls. In a skillet heat oil over medium heat. Brown meatballs on all sides, about 2-3 minutes per side. Work in batches to not overcrowd the pan.

In a slow cooker mix together the crushed tomatoes, tomato paste, tomato sauce and seasonings. Carefully add in meatballs, covering the meatballs with sauce. Cook on low for 6-7 hours.

While the meatballs are cooking, preheat the oven to 400 degrees F. Slice the spaghetti squash lengthwise and remove the seeds. Rub small amount of olive oil on the flesh of the squash and sprinkle with a pinch of sea salt. Place squash flesh side down on rimmed baking sheet and roast in oven for 45 minutes. Once the squash is cool to the touch shred into •spaghetti.• Serve meatballs over shredded squash.

Recipe, photo and food styling by Webstop


TDS 3