Spaghetti Squash & Meatballs
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
- Yield6 servings
Ingredients
Turkey Meatballs
- 2 lbs ground turkey
- 1 cup carrots, chopped (3-4 carrots)
- 1 cup onion, chopped (1 large onion)
- 8 oz cremini mushrooms, chopped
- 3 cloves garlic
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes (1/4 tsp for less spice)
- 3 tbsp olive oil
- 3 tbsp coconut aminos
Sauce
- 1/2 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tbsp olive oil
- 1 can crushed tomatoes (28 oz can)
- Salt and ground black pepper to taste
Spaghetti Squash
- 3 medium spaghetti squash
- 3 tbsp olive oil
- 1-1/2 tsp salt
- 3/4 tsp ground black pepper
- Fresh basil, chopped
Notes:
- The meatballs can be made in advance and reheated. The recipe makes about 30 meatballs so you'll have extra for another meal.
- The spaghetti squash can be kept warm in a 200 degree F oven and assembled before serving.
- If you like a lot of sauce, double the sauce recipe.
Preparation
Turkey Meatballs
1
- Preheat the oven to 400 degrees F.
- Line two rimmed baking sheet with parchment paper.
- Place the ground turkey in a large mixing bowl.
- Place the remaining ingredients in a food processor and pulse until finely chopped. Don’t over process.
- Add the chopped vegetables to the turkey and gently mix together. Try not to compact the mixture.
- Use an ice cream scoop or #20 disher (approx. 3-1/2 tbsp) to form the meatballs. Note that the mixture will be soft, so we like to use a #20 disher and drop the mixture right on a lined rimmed baking sheet — no rolling needed or messy hands.
- Drizzle the meatballs with a little olive oil.
- Bake for 35-40 minutes until golden brown. Check for doneness.
Sauce
2
- Add the olive oil to a saucepan.
- Sauté the onion on medium heat until translucent.
- Add the garlic, Italian seasoning and red pepper flakes to the pan. Sauté for about 1 minute until fragrant.
- Add the can of tomatoes, stir and let simmer for 15 minutes.
- Adjust seasoning to taste with salt and black pepper
Spaghetti Squash
3
- Preheat the oven to 400 degrees F.
- Wash the spaghetti squash and cut each in half lengthwise. Cut carefully.
- Using a large spoon scrap out the seeds.
- Drizzle flesh side of squash with olive oil, then season with salt and pepper.
- Place the squash, flesh side down, on a lightly oiled rimmed baking sheet.
- Bake for 30 minutes.
- After 30 minutes take the squash out of the oven and test for doneness. Using a fork, you should be able to scrape the squash into strands. If not yet done, place back in the oven for another 5-10 minutes. Residual heat will continue to cook the squash. It is better to slightly undercook the squash so it won’t be mushy.
- When done, remove from the oven and set aside to cool a little.
- Hold the squash with a dishtowel and use a fork to scrape the squash into strands resembling spaghetti. Leave the spaghetti in each half of the squash. Using the squash as a bowl make a nice presentation.
- To serve, top with sauce, meatballs, and chopped basil. Depending on dietary preferences, garnish with a “cheese” of your choosing.
