Side Pannel
Spaghetti Squash with Turkey Meatballs
Spaghetti Squash with Turkey Meatballs
- Recipe Submitted by recipe queen on 03/22/2014
Category: Side Dishes, Main Dish, Meat
Ingredients List
- 1 lb ground turkey
- 1 egg
- 1/3 cup Parmesan-Reggiano cheese, grated (plus 2-3 Tbsp more for topping)
- 1/2 cup zucchini, shredded (about 1/2 of a large zucchini)
- 1/3 cup whole wheat breadcrumbs
- 1/3 cup carrot, finely shredded
- 1 Tbsp dried basil (1/3 cup if using fresh)
- 1 Tbsp dried parsley (1/3 cup if using fresh)
- 2-3 garlic cloves, diced
- 2 cups light marinara sauce
- 2 large spaghetti squash
Directions
For the squash:
Pierce squash several times with a knife before microwaving to release steam (like you do to prepare baked potatoes).
Place whole squash in a microwave safe dish (to catch juices) for 12 minutes, rotating halfway through, or until soft. I read a few places a general rule of thumb is 5 minutes per pound. When it is done, the squash should be easily pierced with a butter knife.
Allow squash to cool slightly (or wear oven mitts if you are impatient like me because that sucker is hot).
Cut the top off the spaghetti squash then split the squash into two even halves.
Remove the seeds and discard.
Using a fork, loosen the ”™spaghetti”™ strands from the inside of the squash, scraping them into a bowl or plate. I found a colander worked best because of all the extra juices.
Turkey Meatballs (Adapted from How Sweet It Is):
Preheat oven to 400 degrees.
In a bowl, combine turkey, egg, cheese, carrot, zucchini, basil, parsley, garlic and spices. Fold ingredients together with hands, but be careful not to over-mix. Too much mixing can dry out your meatballs.
Pour marinara sauce into a 9x13 dish, and then grab your bowl of meat. Roll your meatballs into about one-inch thick balls and place evenly throughout casserole dish. (I was able to make 33 meatballs from this batch).
Bake for about 20 minutes, or until meatballs are cooked all the way through. The internal temperature of the meatballs should be 165 degrees.
Pierce squash several times with a knife before microwaving to release steam (like you do to prepare baked potatoes).
Place whole squash in a microwave safe dish (to catch juices) for 12 minutes, rotating halfway through, or until soft. I read a few places a general rule of thumb is 5 minutes per pound. When it is done, the squash should be easily pierced with a butter knife.
Allow squash to cool slightly (or wear oven mitts if you are impatient like me because that sucker is hot).
Cut the top off the spaghetti squash then split the squash into two even halves.
Remove the seeds and discard.
Using a fork, loosen the ”™spaghetti”™ strands from the inside of the squash, scraping them into a bowl or plate. I found a colander worked best because of all the extra juices.
Turkey Meatballs (Adapted from How Sweet It Is):
Preheat oven to 400 degrees.
In a bowl, combine turkey, egg, cheese, carrot, zucchini, basil, parsley, garlic and spices. Fold ingredients together with hands, but be careful not to over-mix. Too much mixing can dry out your meatballs.
Pour marinara sauce into a 9x13 dish, and then grab your bowl of meat. Roll your meatballs into about one-inch thick balls and place evenly throughout casserole dish. (I was able to make 33 meatballs from this batch).
Bake for about 20 minutes, or until meatballs are cooked all the way through. The internal temperature of the meatballs should be 165 degrees.
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