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.

Related Tags

Spaghetti Squash and Meatballs

3.8

( By Ellie )

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