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Spaghetti Squash with Mini Turkey Meatballs

Want to try a something different? How about a healthy and flavorful low-carbs pasta with meatballs, served in a rustic bowl? May I present Spaghetti Squash with Mini Turkey Meatballs.

Picture of two half Spaghetti Squash with Mini Turkey Meatballs

Would you be one of the few people who likes doing the dishes? I am certainly not one of them. However, I have to admit that after I am done with the dishes and I look at my just-cleaned kitchen, I can honestly say that I feel satisfied. Oh and let’s not forget exhausted. To make this Spaghetti Squash with Mini Turkey Meatballs, you’ll only need a baking sheet, a skillet, and a plate for the turkey meatballs. The spaghetti squash will do duty as your serving bowl, so a plate under each half would keep your table clean.

You will be amazed how easy it is to make this recipe. There is actually only one part that requires a little bit of work and it is making the turkey meatballs. I have made mini meatball, but hey if you like them bigger, knock yourself out. As long as you adjust the cooking time, so they will be done and not raw in the center.

Ingredients for turkey meatballs

It goes without saying, that you also have the liberty to spice your turkey meatballs the way you like. I made them flavorful with bread crumbs, egg, paprika, cayenne pepper, salt, and pepper, garlic paste, freshly chopped parsley and Worcestershire sauce. Mix it all together and do not overwork the meat, as soon as it it mixed, be done with it.

Have you ever tried this thing called spaghetti squash? It is quite a remarkable vegetable. Once you have tried it as a spaghetti alternative, you will make more varieties. The tender strands of squash make a healthier and less heavy spaghetti meal.

How to make this bowl of Spaghetti Squash goodness

Simple! Cut the squash in half, lengthwise, using a sharp sturdy knife. Scoop out the seeds and discard. Season squash with salt and pepper and bake them in an oven until just short of fork tender. Fork tender is really soft, when you bake it a little shorter, there is more bite to the strands.

Then start with the magic step; scrape the flesh out with a fork, making sure to keep the peels intact (leave about ½-inch of squash left in shell). Now you have your spaghetti and it is time to add the fixings and the opportune moment to let your imagination run wild.

Spaghetti Squash with Mini Turkey Meatballs

I am certain that you already have alternative ideas what to mix with the squash strands. It may be vegetables, cheese, and meat, or a combination of the above. You will have endless choices.

Spaghetti Squash with Mini Turkey Meatballs

Want to try a something different; a healthy, low-carbs pasta, with low fat meatballs, served in a rustic bowl? Try this Spaghetti Squash with Mini Turkey Meatballs.
Prep Time5 mins
Cook Time50 mins
Servings: 2 people
Author: Marinka

Ingredients

  • 1 spaghetti squash medium size
  • salt and pepper

Mini Turkey Meatballs

  • 8 ounces ground turkey
  • 1/4 cup panko bread crumbs
  • 1/2 egg lightly beaten
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon parsley chopped
  • 1/4 teaspoon garlic paste
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil

For the sauce

  • 1 tablespoon olive oil
  • 1/4 onion chopped
  • 1/4 teaspoon garlic paste
  • 1 cup marinara sauce
  • 1/4 cup cream
  • 8 ounces Parmesan Cheese

Instructions

  • Preheat oven to 375 degrees F.
  • Cut the squash in half lengthwise, scoop out the seeds and discard. Season squash with salt and pepper and place squash halves onto a baking sheet, cut side down and roast for about 45 minutes – 1 hour or until squash becomes just under fork tender. Allow squash to cool for about 15 minutes.
  • In the meantime, make the mini turkey meatballs and sauce. Mix all ingredients and form mini meatballs of approx. 1 inch.
  • Heat 1 tablespoon of oil in a skillet over medium-high heat and cook turkey meat balls 5-7 minutes or until all sides are brown and the internal temperature reads 155 degrees. Transfer to plate and set aside.
  • Add oil to the turkey skillet and place over medium heat. Add onion and garlic paste and saute for approx. 5 minutes. Add 1 cup or marinara sauce and cream and warm the sauce.
  • When the squash in tender to your liking, scrape the flesh out with a fork, making sure to keep the peels intact (leave about ½-inch of squash left in shell).
  • Add the strands of spaghetti squash to the skillet and toss together with tomato sauce. Then add turkey meat balls, add 4 oz. of Parmesan cheese and keep skillet on low-medium heat until cheese is melted, and sauce is warm. Adjust seasonings if needed and stuff hollowed squash peels with mixture.
  • Sprinkle Parmesan cheese on top of each stuffed squash half. Place squash back on the baking sheet and slide that under a broiler and broil for about 2 minutes or until the tops of each squash brown and bubbly.
  • Top each stuffed squash with more Parmesan and chopped parsley and serve.

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