Spaghetti Squash and Turkey Meatballs

By SMorrissey

Ingredients

• Spaghetti Squash
• 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper
• Sauce (or use favorite marinara sauce)
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 2 cans (28 ounces each) crushed tomatoes
• 1 teaspoon dried oregano
• Coarse salt and freshly ground black pepper
• Meatballs
• 1/2 cup fresh breadcrumbs
• 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
• 1/4 cup chopped fresh parsley
• 1 large clove garlic, finely chopped
• 1/4 cup milk
• 1 pound ground turkey
• 1 large egg
• 3/4 teaspoon coarse salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

To prepare the spaghetti squash, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up down a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.

To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper.

Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.

Transfer meatballs to the sauce, and simmer until cooked through, about 20-30 minutes.

When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.