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Spaghetti Squash And Meatballs

by Joey Firoben

Ingredients

for 6 servings

  • 1 spaghetti squash
  • 2 tablespoons
    oil
  • salt, to taste
  • pepper, to taste
  • 1 jar marinara sauce

Meatballs

  • 1 lb
    ground turkey (453 g)
  • ⅓ cup
    parsley, chopped, plus more for garnish (10 g)
  • ¼ cup
    white onion, finely diced (37 g)
  • 1 clove garlic cloves, minced
  • ½ cup
    parmesan cheese, grated (100 g)
  • ¼ teaspoon
    salt
  • ½ teaspoon
    black pepper

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Preparation

  1. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
  2. Preheat oven to 400°F (200°C).
  3. When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
  4. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
  5. Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
  6. In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
  7. Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
  8. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
  9. Top with hot marinara sauce, and a sprinkle of chopped parsley.
  10. Enjoy!
 

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