Ingredients
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1 tbsp minced garlic
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2 tsp Italian seasoning
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1/2 cup gluten-free panko bread crumbs
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1 large egg
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1/2 cup grated Parmesan, divided
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1 (16 oz) pkg Nature's Promise 94% Lean Ground Turkey
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Cooking spray
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1 (8 oz) pkg dried edamame spaghetti
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1 (16 oz) pkg squash noodles
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1/2 cup pesto
Steps
1
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment.
2
In a large bowl, combine the garlic, Italian seasoning, bread crumbs, egg, and ¼ cup Parmesan. Add the turkey and season with salt and pepper. Mix until well combined. Form mixture into 1½-inch meatballs and place on prepared baking sheet, spacing at least 1 inch apart. Coat tops of meatballs with the cooking spray. Bake 12–15 min., until browned on top and cooked through.
3
Meanwhile, heat a large pot of salted water to a boil on high. Add the spaghetti and cook 3 min. To pot, add the squash noodles and cook another 2 min., until squash noodles and spaghetti are tender but al dente. Reserve ½ cup cooking liquid. Drain noodles well and toss with the pesto, adding reserved cooking liquid as needed, 2 tbsp at a time. Season with salt and pepper to taste.
4
Divide the spaghetti mixture among 6 bowls. Top with turkey meatballs. Garnish with remaining ¼ cup Parmesan.
