Spaghetti Squash & Turkey Meatballs

Chances are some of you have tried spaghetti squash at one time or another - if you haven't, you're in for a treat! This is a simple, filling dinner that can be made in under an hour! You can substitute the turkey meatballs for a veggie version or fresh tomatoes and a little olive oil, salt and pepper.

Spaghetti Squash with Turkey Meatballs


Serves 2 Ingredients:Produce:

  • 1 spaghetti squash

  • 3 garlic cloves, minced

  • 3 tbsp Parsley (fresh), finely chopped or dried

  • 1 small onion, finely chopped

  • 1/4 cup sun-dried tomatoes, finely chopped

Meat:

  • 1/2 lb lean turkey

Oils & Spices:

  • 1/2 tbsp olive oil

  • A dash of salt

  • A generous dash of pepper

Refrigerated:

  • 1/2 cup fresh parmesan

  • 1 egg

Other:

  • 1/2 cup panko

Optional:

  • 1/2 tbsp crushed red pepper

How-To:Preheat oven to 400F. While oven is preheating, cut spaghetti squash in half and deseed. I used a small spoon to scrap the insides out - you can save the seeds to roast later for a tasty and healthful snack!

Rub the two halves with olive oil and place on a baking sheet. Once oven is ready, place squash in for 45 minutes. While squash is cooking, start on the turkey meatballs. Spray baking sheet with olive oil spray and set aside.

Combine turkey, garlic, panko, parsley, a sprinkle of parmesan, onion, sun-dried tomatoes, egg, salt and pepper in a bowl. Mix with hands until just combined. You don't want to overmix. Form small-medium sized meatballs with wet hands (prevents the mixture from sticking to you!) and place on baking sheet. Place in oven and cook for 20 minutes.

Once spaghetti squash is cooked through, let cool for 5 minutes before taking a fork to the halves and shredding into bowls. Top with turkey meatballs and a sprinkle of parmesan, pepper, a drizzle of olive oil, and a dose of crushed red pepper if you want it a little spicy!