Description
Roasted al dente spaghetti squash topped with marinara sauce, flavor-packed Italian turkey meatballs, shredded Parmesan cheese, and fresh basil leaves.
Ingredients
- 1 Medium-large Spaghetti Squash
- Olive Oil For Brushing
- Salt And Freshly Cracked Black Pepper, For Sprinkling
- 2 Eggs
- 2 cloves Garlic, Minced
- ¾ teaspoons Dried Basil
- ½ teaspoons Salt
- ½ teaspoons Dried Rosemary
- ½ teaspoons Crushed Red Pepper Flakes
- ¼ teaspoons Dried Parsley
- ¼ teaspoons Freshly Ground Black Pepper
- 1 Small Yellow Onion, Diced
- ½ cups Bread Crumbs (gluten-free, If Desired)
- 1 pound Italian-Seasoned Ground Turkey
- 2 Tablespoons Olive Oil
- 3 cups Marinara Sauce
- Shredded Parmesan And Fresh Basil, For Serving (optional)
Preparation
Preheat oven to 400°F. Slice squash in half lengthwise. Using a spoon, scrape out the seeds and pulpy bits. Brush with olive oil, sprinkle with salt and pepper
Place squash on foil-lined baking sheet and bake for 40–55 minutes or until squash reaches desired consistency. 40 minutes was al dente for me. Let squash cool enough to handle, and scrape out spaghetti strands.
While squash is roasting, beat eggs lightly and add garlic, basil, salt, rosemary, red pepper flakes, parsley, and black pepper in a medium bowl. Add onions and bread crumbs and mix. Add ground turkey and mix until all ingredients are evenly incorporated (I usually use my hands).
Roll the turkey mixture into rounded meatballs (I used an ice cream scoop for this). You will have 18 meatballs.
In a large skillet, heat olive oil over medium-high heat. Add meatballs to the hot skillet and brown for 3–4 minutes on each side. Reduce heat to medium-low, add marinara sauce, and cover pan. Simmer meatball-sauce mixture for 10 minutes, or until meatballs are cooked through.
Top spaghetti squash with meatball-sauce mixture, Parmesan cheese, and basil.
