When the leaves turn vibrant colors and the days get shorter in Western New York, my craving for comfort foods kicks in.  Fresh sauce from the garden begs to be part of the main course for dinner.  Eating clean should never be about sacrifice. A few swaps — or not — can lead you to an extremely satisfying, healthier version of a favorite dish.  Vegetarian options also listed. Take a chance and make a few of the adjustments.  Maybe try a different pasta…

For this recipe, I used a buckwheat Soba noodle.  Be a careful label reader for this one.  Not all Soba noodles are the same. Try to buy one that is at least 80% buckwheat for full benefits.  Make sure the label reads gluten free, if you require that.  Buckwheat is a slow releasing carbohydrate which makes it a good source of long lasting energy and blood sugar control.  It is a fruit seed and not a grain. Buckwheat is high in fiber and protein.

Preheat oven to 350 degrees.

Low Carb Turkey Meatball ingredients:

1/2 pound ground turkey 93/7

2 Tablespoons grated parmesan cheese

1/2 Tablespoon ground flax seed (optional)

1 egg (the picture has 2 because I doubled the recipe…always meal prepping ahead)

1 teaspoon thyme or Italian seasoning

1 teaspoon sea salt

1 teaspoon minced garlic (can sub garlic powder)

1/4 cup diced green onion

I wanted to make a low carb turkey meatball for the spaghetti pie.  It is an extra step.  If you are short on time, or just prefer to streamline the preparation, simply brown the ground turkey in a skillet with the green onion, garlic, thyme, and sea salt.  Omit the egg and flax seed.  The results will be equally as yummy!  If you want to make the meatballs, simply combine the ingredients thoroughly and roll into balls using approximately 2 Tablespoons of the mixture.  Bake at 350 degrees for 15 minutes. Keep the oven heated after removing the meatballs to cook the pie.

While the turkey meatballs are cooking, follow directions on pasta to cook. Rinse and strain. You will need 5 ounces dry pasta. It was 1/2 of the pictured package or about 1/3 of a box of traditional spaghetti.

In a bowl, thoroughly combine the cooked pasta with:

1/2 cup grated parmesan cheese

2 eggs

1 teaspoon sea salt

Use olive oil pan spray to coat pie pan.  Place pasta mixture in the pie pan and pat to cover the bottom and up the sides of the pan.

Feel free to use the bowl to make the filling. Again, here is where you can make a few swaps. Try a low fat cottage cheese in place of ricotta and shredded parmesan and romano in place of mozzarella. Just small alterations add up.

Filling ingredients:

8 ounces 1% low fat cottage cheese ( can substitute ricotta cheese)

1 egg

1/4 cup shredded parmesan (can substitute mozzarella)

1/4 cup shredded romano (can substitute mozzarella)

1 teaspoon thyme or Italian seasoning

Fold to combine.  Layer on top of pasta mixture in the pie pan. Arrange turkey meatballs or browned turkey meat on top of filling layer.  This would make a fabulous meatless Monday dish if you leave out the turkey meatballs.  Feel free to use a flax seed egg replacement for the egg as well (for each egg combine 1 Tablespoon of ground flax seed with 3 Tablespoons of water and let stand 15 minutes before using in recipes).

I like to use:

1 quart tomato sauce

Cover entire pie with approximately 1 1/2 cups of sauce.  Reserve the remaining sauce for when plating and serving the meal.

Top with:

1/2 cup shaved parmesan (mozzarella and grated parmesan can be substituted)

Place in 350 degree oven for 45 minutes until bubbling and golden.  I like to put the pie pan on a sheet pan when baking to prevent any bubbling over or spills in the oven.

The pie will cut and serve best if you let it rest when you take it out of the oven for 5 to 10 minutes before serving.  Place 1/4 cup reserved sauce on a plate and a piece of pie.

This recipe lends well for entertaining or making the night before to be popped in the oven when you get home.  I love to have the meal prepared and the kitchen and dishes cleaned before company arrives.  That way, you can enjoy your guests and not worry about getting the meal ready.  Make the pie and refrigerate until ready to bake.  It will keep in the refrigerator unbaked for up to 2 days.

And boy, oh boy does it make awesome leftovers or meal prep!

Enjoy!

Mom Cooks Clean