Spaghetti Squash With Marinara Sauce & Turkey Meatballs

Servers 4 Main Courses Spaghetti Squash With Marinara Sauce & Turkey Meatballs
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Ingredients

Squash

1 Medium spaghetti squash (Cut lengthwise, discard pulp & seeds)

2 Tablespoons of olive oil

1 Teaspoon of garlic powder

1 Teaspoon of salt (kosher)

1 Teaspoon of dried oregano

 

Marinara

5 Extra large tomatoes (sliced in half)

5 Garlic cloves (large)

2 Whole basil stems with leafs (wash)

3 Tablespoons of ketchup (organic)

1½ Tablespoons of salt

½ Teaspoon of black pepper

 

Turkey Meatballs

2 Lb. of ground turkey breast

¼ Cup of breadcrumbs

1 Small onion (finely chopped)

1 Egg (whisked)

¼ Cup of parmesan cheese (grated)

1 Tablespoon of oregano (dried)

1 ½ Teaspoon of salt (kosher)

1 Teaspoon of black pepper

Preparation

-Preheat the oven to 355 F degrees.

-Brush your squash with olive oil and sprinkle the flesh with garlic powder, salt and dried oregano.

-Place the cut squash onto a baking sheet (cut side up) and roast for 40-45 minutes.

-Meanwhile place your tomatoes, garlic, and basil stems with leafs into a blender; whiz until it becomes a smooth puree.

-Pour the sauce onto a large pan or skillet and add your ketchup, salt and black pepper.

-Turn the heat to medium and let the sauce simmer for 10 minutes.

-While the sauce simmers start by getting a medium bowl and mixing together the ground turkey, breadcrumbs, onions, egg, parmesan cheese  and seasonings.

-Once the mixture is set, wash your hands and start making 1 inch balls (repeat until mixture finishes).

- Add all of the meatballs into your simmering marinara sauce and place a lid on top.

-Simmer for another 10 minutes making sure meatballs are nicely plumped and cooked.

- Lastly remove the baking sheet from the oven and let the squash cool down for safe handling.

-Once cool take a fork and start by scraping the strands of the squash from the inside of the skin.

-You can toss all the strands of spaghetti squash into the marinara sauce with your meatballs or serve the squash strands onto the bottom of the plate and topping them off with your marinara and meatballs on top.

-Serve and enjoy!

 

Tip- For extra flavor add the top of each plate with shaved parmesan pieces and fresh basil.

Tip- You can exclude the ketchup but I like adding this instead of bitter tomato paste and sugar, its my simple way of combining a two for one.

Tip- Instead of throwing away your squash seeds try my 3 step “Cumin & Anise Roasted Squash Seeds” in my DIY projects category.

 

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Spaghetti Squash With Marinara Sauce & Turkey Meatballs

Servers 4 Main Courses
Ingredients

Squash

1 Medium spaghetti squash (Cut lengthwise, discard pulp & seeds)

2 Tablespoons of olive oil

1 Teaspoon of garlic powder

1 Teaspoon of salt (kosher)

1 Teaspoon of dried oregano

 

Marinara

5 Extra large tomatoes (sliced in half)

5 Garlic cloves (large)

2 Whole basil stems with leafs (wash)

3 Tablespoons of ketchup (organic)

1½ Tablespoons of salt

½ Teaspoon of black pepper

 

Turkey Meatballs

2 Lb. of ground turkey breast

¼ Cup of breadcrumbs

1 Small onion (finely chopped)

1 Egg (whisked)

¼ Cup of parmesan cheese (grated)

1 Tablespoon of oregano (dried)

1 ½ Teaspoon of salt (kosher)

1 Teaspoon of black pepper

Preparation

-Preheat the oven to 355 F degrees.

-Brush your squash with olive oil and sprinkle the flesh with garlic powder, salt and dried oregano.

-Place the cut squash onto a baking sheet (cut side up) and roast for 40-45 minutes.

-Meanwhile place your tomatoes, garlic, and basil stems with leafs into a blender; whiz until it becomes a smooth puree.

-Pour the sauce onto a large pan or skillet and add your ketchup, salt and black pepper.

-Turn the heat to medium and let the sauce simmer for 10 minutes.

-While the sauce simmers start by getting a medium bowl and mixing together the ground turkey, breadcrumbs, onions, egg, parmesan cheese  and seasonings.

-Once the mixture is set, wash your hands and start making 1 inch balls (repeat until mixture finishes).

- Add all of the meatballs into your simmering marinara sauce and place a lid on top.

-Simmer for another 10 minutes making sure meatballs are nicely plumped and cooked.

- Lastly remove the baking sheet from the oven and let the squash cool down for safe handling.

-Once cool take a fork and start by scraping the strands of the squash from the inside of the skin.

-You can toss all the strands of spaghetti squash into the marinara sauce with your meatballs or serve the squash strands onto the bottom of the plate and topping them off with your marinara and meatballs on top.

-Serve and enjoy!

 

Tip- For extra flavor add the top of each plate with shaved parmesan pieces and fresh basil.

Tip- You can exclude the ketchup but I like adding this instead of bitter tomato paste and sugar, its my simple way of combining a two for one.

Tip- Instead of throwing away your squash seeds try my 3 step “Cumin & Anise Roasted Squash Seeds” in my DIY projects category.