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Turkey Florentine Meatballs

Recipe by I wanted to make a gf meatball recipe that was healthy, using fresh ingredients that were flavorful and colorful. It is easy and looks nice on the plate. Using the spaghetti squash as the base to the dish added color, flavor and made this dish more healthy. It was adapted from a Taste of Home recipe April/May 2010.


  • 2 eggs, beaten
  • 10 oz chopped fresh or frozen spinach(thawed and squeezed dry)
  • 1/2 c gf or regular bread crumbs
  • 1/4 c grated Parmesan cheese
  • 1 small onion, minced
  • 1 clove garlic
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1 lb ground turkey
  • 1 medium spaghetti squash
  • 1/2 lb sliced fresh mushrooms
  • 2 tsp olive oil
  • 1 14 1/2 oz can diced tomatoes, undrained
  • 8oz can tomato sauce
  • 2 Tbsp minced fresh parsley or 2 tsp dried parsley
  • 1 clove garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil


Combine the first eight ingredients in a bowl. Crumble turkey over mixture and mix well. Preheat oven to 400 degrees. Place mini heart tray on Perforated Baking Sheet. Fill tray with mixture, compressing to form heart shape. Bake for 15 minutesCut squash in half lengthwise, discard seeds. Place flexi-flat on Perforated Sheet with 1/2 c of water, place squash cut side down. Bake for 45-60 min. For Sauce: Saute mushrooms in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat: simmer uncovered for 8-10 min. or until slightly thickened. Add half of meatball hearts and heat through.When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce.

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