Spaghetti Squash and Meatballs PT45M https://img1.recipesrun.com/201907/2019/1106/a4/6/403282/300x200x50.jpg 6 servings Ingredients: ¼- ½ tsp. crushed red pepper 1 28-ounce can no-salt-added crushed tomatoes 4 large cloves garlic, minced 1 pound 93%-lean ground turkey ½ tsp. freshly ground pepper ½ tsp. salt, divided ½ tsp. onion powder 1¼ tsp. Italian seasoning, divided ½ cup finely shredded Parmesan cheese, divided ½ cup chopped fresh parsley, divided 2 tbsp. extra-virgin olive oil, divided 2 tbsp. water 1 3-pound spaghetti squash

Spaghetti Squash and Meatballs

By Ellie

6 Person
45 Minutes
408 Calories
With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead. Cooking the squash first in the microwave and then in a skillet to cook off the extra moisture, gives the squash a more spaghetti-like texture.

Ingredients

  • ¼- ½ tsp. crushed red pepper

  • 1 28-ounce can no-salt-added crushed tomatoes

  • 4 large cloves garlic, minced

  • 1 pound 93%-lean ground turkey

  • ½ tsp. freshly ground pepper

  • ½ tsp. salt, divided

  • ½ tsp. onion powder

  • 1¼ tsp. Italian seasoning, divided

  • ½ cup finely shredded Parmesan cheese, divided

  • ½ cup chopped fresh parsley, divided

  • 2 tbsp. extra-virgin olive oil, divided

  • 2 tbsp. water

  • 1 3-pound spaghetti squash

Method

  • 01
    Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
  • 02
    Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in ¼ cup parsley. Remove from heat, cover and let stand.
  • 03
    Meanwhile, combine the remaining ¼ cup parsley, ¼ cup Parmesan, ½ teaspoon Italian seasoning, onion powder, ¼ teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
  • 04
    Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining ¾ teaspoon Italian seasoning and ¼ teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
  • 05
    Serve the sauce and meatballs over the squash, sprinkled with the remaining ¼ cup Parmesan.

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Spaghetti Squash and Meatballs

With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead. Cooking the squash first in the microwave and then in a skillet to cook off the extra moisture, gives the squash a more spaghetti-like texture.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 408 Kcal
  • Prep Time 15 Mins
  • Cook Time 30 Mins
  • Total Time 45 Mins
02 Ingredients
¼- ½ tsp. crushed red pepper
1 28-ounce can no-salt-added crushed tomatoes
4 large cloves garlic, minced
1 pound 93%-lean ground turkey
½ tsp. freshly ground pepper
½ tsp. salt, divided
½ tsp. onion powder
1¼ tsp. Italian seasoning, divided
½ cup finely shredded Parmesan cheese, divided
½ cup chopped fresh parsley, divided
2 tbsp. extra-virgin olive oil, divided
2 tbsp. water
1 3-pound spaghetti squash
03 Method
Step 1
Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
Step 2
Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in ¼ cup parsley. Remove from heat, cover and let stand.
Step 3
Meanwhile, combine the remaining ¼ cup parsley, ¼ cup Parmesan, ½ teaspoon Italian seasoning, onion powder, ¼ teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
Step 4
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining ¾ teaspoon Italian seasoning and ¼ teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
Step 5
Serve the sauce and meatballs over the squash, sprinkled with the remaining ¼ cup Parmesan.
04 Author
Ellie Ellie
1078 Recipes
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