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  • Writer's pictureBridgette Laszlo

Spaghetti Squash with Homemade Turkey Meatballs

What I love about this recipe:

  • Throw it all in the oven, and you’re done!

  • You don’t miss real pasta eating this. Real pasta has its time and place, but this is a lighter yet equally filling take on it.


What I don’t love about this recipe (because we keep it real here):

  • Dishes (ugh) but, this recipe yields around 5 servings so you get a lot out of it.

Top Tips

  • Spaghetti squash can be hard to slice in half. To help with this, I puncture holes all over it with a fork and place in the microwave for a few minutes to soften it.

  • If you want a more golden crust on the meatballs, sear them for a couple of minutes before popping in the oven.


Ingredients


1 whole spaghetti squash

Olive Oil

Salt to taste

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon Italian seasoning

1 pint of cherry tomatoes

5 whole cloves garlic

Freshly chopped basil or parsley for garnish

 

For the meatballs:

1 lb lean ground turkey

½ cup Italian breadcrumbs (regular work just fine, just add Italian seasoning)

¼ cup grated parmesan cheese

½ yellow onion, finely chopped

1 egg

¼ cup fresh parsley, finely chopped

Salt to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon Italian seasoning

 

Directions:

 

Preheat your oven to 375 F. You will need three baking sheets, and one of them must have a rim. Line these with aluminum foil, and grease with a little olive oil.

 

In a medium bowl, combine the cherry tomatoes and whole garlic cloves with a generous drizzle of olive oil and a generous pinch of salt. You are going to want to use more than you think you need! Remember, this is going to form our sauce. Pour this mixture onto your rimmed baking sheet and bake anywhere from 30 to 45 minutes. The longer your mixture bakes, the sweeter, more caramelized, and more flavorful the sauce will be.

 

Using a sharp knife, slice the spaghetti squash in half crosswise. This will yield longer “spaghetti” strands. Using clean hands, coat the outside and inside of the squash with olive oil. Sprinkle with salt to taste, the garlic powder, onion powder, and Italian seasoning. I included approximate measurements in the recipe above, but season to whatever you think is best. Place the squash on another one of your baking sheets open side down and cook for 30-40 minutes, until slightly browned and the strands are tender.

 

In another medium bowl, combine all the meatball ingredients with clean hands. Roll into balls about 1-1.5’’ diameter, and place on another baking sheet. In a large skillet, heat enough olive oil to coat the pan over medium-high, and sear each meatball so it gets a nice crust on each side. This searing step is optional but reduces oven time and adds color. Bake at 375 F for around 15 minutes, or until heated through and no longer pink.

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