Turkey Meatballs with Spaghetti Squash in Tomato Sauce

By nurseliz

Total Time:
2 hr 10 min
Prep
25 min
Cook
1 hr 45 min

Yield:
about 8 servings

Level:
Easy

Ingredients

• 2 pounds spaghetti squash
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• One 16-ounce can San Marzano diced tomatoes
• One 16-ounce can San Marzano tomato sauce
• 2 pounds ground turkey meat
• 1 loaf Italian bread, chopped
• 1 cup milk
• 1 cup grated Parmesan
• 1 bunch fresh basil, large stems removed, chopped
• 1 bunch fresh parsley, chopped
• Vegetable oil, for frying

Preparation

Step 1

Preheat the oven to 350 degrees F.

Halve the squash lengthwise and remove the seeds. Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.

Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes.

In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.

Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through.

Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.