It’s almost time to bring out the bathing suit so try this low-cal pasta alternative for Sunday supper (or whenever you’re in the mood for pasta).
You will NOT believe how good this is!
Cut the squash (medium sized) in half and scrape out the seeds and “guts”.
Place in a pot of water, bring to a boil and cook until the meat of the squash is fork tender. Depending on the size of the squash it could take anywhere from 20-40 minutes.
When Squash is fork tender, remove from pot, place in a bowl to cool.
Turkey Meatball Preparation
1 package of ground turkey
3-4 medium cloves of garlic
¼ cup breadcrumbs
1 cup shredded mozzarella cheese (part skim, low-moisture)
salt & pepper (to taste)
¼ cup chopped fresh basil
Mix all ingredients together, shape into meatballs, place on a non-stick baking sheet (uncovered) and bake at 350 degrees for 20-30 minutes.
Cream Sauce Preparation
1 medium carton of light cream
2 Tablespoons of butter
½ cup shredded mozzarella cheese (low-moisture/part skim)
salt & pepper
Add all ingredients to a medium pan. Stir and watch to make sure it doesn’t burn.
Cook until the butter and cheese melt (over medium-low heat).
Place 1 bag of baby spinach in a (microwavable) bowl with about ¼ cup of water and microwave for 5 minutes.
If the squash is still too hot to handle wear an oven mitt. Scrape out all of the meat with a fork into a large bowl. Add the steamed spinach, turkey-balls and fresh cherry tomatoes. Pour the sauce over everything and mix gently.