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https://www.shopnsavefood.com/Recipes/Detail/8418/Slow_Cooker_Pesto_Meatballs_with_Spaghetti_Squash

Slow Cooker Pesto Meatballs with Spaghetti Squash

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

Yield: 4 servings

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

Ingredients

For the pesto:

4 cloves garlic, peeled

3/4 cup fresh spinach

3/4 cup fresh basil leaves

1/2 lemon, juiced

1/4 cup walnuts

For the meatballs:

1 pound ground turkey

1/3 cup panko breadcrumbs

1 egg

1 tablespoon olive oil

For the sauce:

1 can (28 ounce) crushed tomatoes

4 tablespoons tomato paste

1 can (8 ounce) tomato sauce

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon sea salt

1/2 teaspoon pepper

For the squash:

1 small spaghetti squash

olive oil

pinch sea salt

Add To

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 407

Calories From Fat: 171

Total Fat: 19.2g

Saturated Fat: 3.6g

Cholesterol: 92mg

Sodium: 969mg

Total Carbohydrates: 32.7g

Dietary Fiber: 9.3g

Sugars: 17.6g

Protein: 29.5g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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

Please note that some ingredients and brands may not be available in every store.

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