Spaghetti Squash and Turkey Meatballs
Spaghetti Squash and Turkey Meatballs
This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!
I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.
Prep Time: 10 min
Cook Time: 50 min
Servings: 4
Equipment
jellyroll pan
Ingredients
Sauce Ingredients
1 28 oz can diced organic tomatoes
1 7 oz jar organic tomato paste
2 tbsp extra-virgin olive oil
1½ tsp garlic sea salt
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
½ tsp dried thyme
½ tsp dried parsley
½ tsp black pepper
1 bay leaf
Meatballs
1½ lbs ground organic turkey
1 tsp garlic sea salt
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
½ tsp dried thyme
½ tsp dried parsley
½ tsp ground pepper
Other
2 small spaghetti squash
2 tbsp parsley chiffonade optional garnish
2 tbsp shaved parmesan cheese optional garnish
Instructions
Preheat oven to 350° F.
Cut the top and bottom off of the spaghetti squashes. Then cut in half lengthwise and scoop out seeds. Place squashes flesh side down in a rimmed pan (like a jellyroll pan) with about a 1/4 inch of water.
Bake for 45-55 minutes or until a knife easily pierces the skin.
Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
Allow to come to a low simmer.
In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat.
Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center.
To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.