Name: Skinny Italian Bulgur Meatballs With Spaghetti Squash Recipe
Total time: 25 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

73% less sat fat 36% less cholesterol than the original recipe. After cooking the squash, use a fork to gently rake the stringy pulp from the shell, separating it into strands that resemble spaghetti. 

How to make Skinny Italian Bulgur Meatballs With Spaghetti Squash Recipe

Betty Crocker

Crawler

Italian

<p>73% less sat fat 36% less cholesterol than the original recipe. After cooking the squash, use a fork to gently rake the stringy pulp from the shell, separating it into strands that resemble spaghetti. </p>

Non Vegetarian

Medium spaghetti squash

Water

Bulgur

Refrigerated or frozen egg product,  thawed

Dried italian seasoning,  crushed

Salt

Black pepper

Ground turkey breast or extra lean ground beef

Diced tomatoes with italian herbs,  undrained

Small fresh basil or cilantro leaves or thinly sliced green onion

1 halve squash crosswise; remove seeds. Place squash, cut sides down, in a microwave-safe 2-quart rectangular baking dish. Add 1/3 cup of the water. Cover with vented plastic wrap. Microwave on 100% power (high) for 13 to 15 minutes or until squash is tender when pierced with a fork. (if your microwave does not have a turntable, turn squash once for even cooking.) drain squash. Set aside until cool enough to handle.

step 1

2 meanwhile, in a large microwave-safe bowl, combine the remaining 1/3 cup water and the bulgur. Microwave on 100% power (high) for 1 minute; do not drain. Cool slightly.

step 2

3 stir egg product, italian seasoning, salt, and pepper into bulgur mixture. Add ground turkey or beef; mix well. Shape mixture into 24 meatballs. Place in a microwave-safe 2-quart square baking dish. Cover with vented plastic wrap. Microwave on 100% power (high) for 4 minutes, rearranging once; drain off liquid.

step 3

4 pour tomatoes over meatballs. Cover with vented plastic wrap. Microwave on 100% power (high) for 1 to 3 minutes more or until meatballs are no longer pink in centers (165f). *.

step 4

5 rake the squash pulp out of the shell and separate the squash pulp into strands. Serve meatballs over spaghetti squash. Sprinkle with basil, cilantro, or green onion.

step 5