I’ve been working on this recipe for a while; this was my third attempt at spaghetti squash; and according to the boy, I nailed it! It was quite delicious. Not the prettiest, but it was quite yummy!
Baked Spaghetti Squash with Turkey Meatballs (4 servings)
Turkey Meatballs (makes 10 small)
½ pound lean ground turkey
½ large egg
¼ cup crushed croutons
1 tsp melted butter or olive oil
1 tbs Shredded Parmesan Cheese
2 tsp Italian seasoning blend
½ tsp minced garlic
Dash crushed red pepper
Dash chopped onion
Pinch rosemary
Preheat oven to 425. Mix ingredients together. Shape meat balls. Bake 20 minutes, flip, bake additional 10-15 minutes.
Marinara
1 14.5 oz can diced tomato (no salt added)
1 6 oz can tomato paste
6 oz water
1 8 oz can tomato sauce (no salt added)
Season to taste: Italian blend, minced garlic, rosemary, salt, pepper, oregano, basil
Simmer for 45-60 minutes; stirring occasionally
Spaghetti Squash
Preheat oven to 450
Cut Spaghetti squash in half
Remove all seeds (they look like pumpkin seeds and insides – all this has to go)
Spread a thin layer of olive oil on the inside of the squash, sprinkle garlic salt on the inside
Bake, rind up, for 45 minutes
Remove from oven and use a fork to scrape the “spaghetti” out
Put it all together …
Leave oven set to 450. Transfer spaghetti to a glass baking dish (I used a 9x5x3). Toss in meatballs and cover with marinara sauce (use as little or as much as you prefer). Sprinkle with mozzarella and parmesan cheese. Bake 5-10 minutes, or until cheese is melted.
Calories: 230
Carbs: 19g
Fat: 10g
Protein: 17g