Healthy Thanksgiving Dinner Ideas! Turkey Meatballs!

Thursday, November 3, 2011

I literally cannot believe it's November 2011. Where did the time go?!?! This year literally blinked by for me! Thanksgiving is right around the corner and I decided that I'd love to get together with my family AND friends. So I am hosting a Pre-Thanksgiving Party at my house =)
Now I need some dinner ideas- so if you have anything good...don't hold out on me!!! Post it!
Spagetti Squash

It's time to change up your recipes with the changing leaves! Fitness expert David Kirsch replaces the beloved hearty meal of spaghetti and meatballs with this seasonal version of Turkey Meatballs and Spaghetti Squash! This is the second most popular dish at the Madison Square Club, which David founded. Serve this entrée with cooked greens such as spinach or kale for a nutrient rich meal that you'll want to warm up with all season. 


  • 1 spaghetti squash (4-5 pounds)
  • 1 Vidalia onion, chopped
  • 1 clove garlic, minced
  • 6 plum tomatoes, chopped
  • ½ cup chopped Pomi tomatoes
  • 2 tablespoons low-sodium tomato paste
  • ½ cup fresh basil leaves, finely chopped
  • ¾ pound lean ground turkey
  • 1 egg white
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • 1/8 teaspoon freshly ground black pepper
  • 2-3 dashes hot-pepper sauce

-Preheat the oven to 400°F

-Wrap the whole squash in foil. Place it on a baking sheet and bake 1 to 1 ½ hours, turning the squash over halfway through cooking until tender when pierced with a fork. Set aside to cool.

H-eat a medium nonstick skillet over medium heat and coat with cooking spray. Add the onions and garlic and cook for 2 to 3 minutes, until softened. Add the plum tomatoes, Pomi tomatoes, tomato paste and basil. Simmer gently for 15 minutes. Set aside.

-In a medium bowl, combine the turkey, egg white, shallots, mustard, parsley, oregano, pepper and hot-pepper sauce. Mix gently and shape into eight meatballs.

-Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the meatballs and cook for 4 to 5 minutes, turning often, until browned all over. Pour the marinara sauce over the meatballs in the skillet. Cover and simmer for 8 to 10 minutes, until the meatballs are cooked through.

-Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3 cups of squash from the shell (reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara sauce mixture.

Makes 2 servings
Per serving: 483 calories, 38g protein, 48g carbdohydrates, 18g fat, 4g saturate fat, 11g fiber and 12g sugar.