Zucchini Pasta with Red Sauce and Oat-Filled Turkey Meatballs

Do you ever see a really good deal on a cookbook and feel obligated to buy it?  I'm normally not an impulse shopper, but when it comes to certain things, like cookbooks, I am!  Our local grocery store has a giant cookbook sale every once in a while, and last year this book was on sale for two-dollars.  Yes, two-dollars!!

Strangely enough, I've yet to make any of the "skinny desserts" (there is a molten lava cake that I'm planning on making soon), but I have to say I'm pretty proud of the fact that I've even used the cookbook once. I mean, with Pinterest, wonderful blogs and recipe websites, who needs cookbooks anymore?!  Well, as it turns out, I do!  This was actually the second recipe I made from this cookbook, and coincidently the first one I made was also using ground turkey (turkey meatloaf with crimini mushrooms).  Today I want to share with you a lower carbohydrate, fat, and therefore lower calorie way to make "spaghetti and meatballs".

You'll start with the "meatballs"......

Turkey Meatballs With Oats

Makes 12 balls (4 servings)

Modified slightly from a recipe found in Substitute Yourself Skinny, by Chef Susan Irby

Ingredients

1 pound lean ground turkey breast

1/2 cup old fashioned oats

2 egg white

1 tsp. dried oregano

1/2 tsp. dried thyme

1 tsp. dried basil

1 tsp. sea salt

1 tsp. black pepper

1. Preheat oven to 400 degrees.  In a large mixing bowl, combine the turkey, oats, egg, oregano, thyme, basil, salt and pepper.  Mix well.  Roll into 12 meatballs (about 2 heaping tablespoons each).  Spray a heavy ovenproof skillet (or baking sheet) with nonstick spray.  Place the meatballs in skillet and bake for 12 minutes or until done (should reach 165 degrees).

Estimated nutrition facts for 1-serving (3 turkey balls)

And if you want to have a very low calorie and low carbohydrate "pasta", make zucchini noodle pasta (or spaghetti squash is another option).  Simply shred zucchini and boil it for about 5 minutes (I used 4 zucchini for 4 servings).

Step one: shred the zucchini (1small zucchini per person)

Step two: boil water, then add zucchini and allow to simmer for 5 minutes

Step three: strain and put into a bowl 

Step five: add your favorite toppings

If you eat about 1 cup of the zucchini you will only be consuming about 20-30 calories.  Compare that to regular pasta, which is about 180-200 calories in a cup.  Yeah, now you get it!  And this is even husband approved. I reluctantly served this to Nick, but was happy to see (and hear from his "mmmmms") that he enjoyed this dish just as much as I did.  In fact, here is what he said, "What is this?" and I said, "Zucchini!!  Cool huh?!" and he said, "yeah, it's good!".  SCORE!  Now if only our future children can enjoy zucchini pasta....

** NOTE:  If you are following a low FODMAPs diet look for a tomato sauce that is free of onion and garlic.  Or make your own by blending canned tomatoes, some spices, and garlic-infused olive oil.

The meatballs really tasted great, and with the tomato sauce and zucchini pasta, it was the perfect light and refreshing dinner.

QUESTION: Have you ever made zucchini pasta?  What other vegetables have you used as "pasta"?

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.