Roasted Spaghetti Squash served with Italian Turkey Meatballs. This is a great recipe for anyone looking to cut carbs but not flavor! The Italian Turkey Meatballs are so tasty!
I am a foodie. That’s no joke. It seems a bit silly saying that out loud. I mean c’mon a foodie?! What does that even mean? Does it mean I like to eat? Like to cook? Develop recipes? Take pictures of my food? Okay, a big fat YES to all of the above! I love it! But even more than that I love when I just sort of put a recipe together and it just turns out amazing. That’s what I did with this spaghetti squash! And I am so lovin this spaghetti squash right now! It tastes fresh, healthy, and down right fabulous!! So I am sharing this Spaghetti Squash and Italian Turkey Meatballs with you today! 💁
Here are a few pictures of the spaghetti squash if you are not familiar with what they look like. They are about the size of a cantaloupe except more egg-shaped. A whole roasted spaghetti squash contains a little more than 200 calories depending on the size. It is a low-carbohydrate food and tastes great when seasoned and roasted in the oven. I’m not going to say it tastes like pasta because it doesn’t. However, it shouldn’t because squash is a vegetable and different foods simply taste different.
The Italian Turkey Meatballs
OMG. If you just do not like spaghetti squash but dig meat, try these because they were delicious. My husband is not a fan of spaghetti squash but he loved this recipe of spaghetti squash paired with the Italian turkey meatballs. And if you aren’t sure of your stance on spaghetti squash yet but love trying new recipes then why not give this one a try! It’s Tasty, Healthy, and Low-Carb!!
For the Meatballs, I cook them over medium heat for 6-8 minutes to get the outside looking good and then pop ’em in the oven at 350℉ for another 10-15 minutes to cook the inside. You should aim to get an internal temp of 165.
All Together Now! YUM!
Spaghetti Squash with Italian Turkey Meatballs
Low in Fat
High on Flavor!
- 2 spaghetti squash
- olive oil
- 1 teaspoon Kosher salt, divided
- 2 tablespoons olive oil, separated
- ½ cup chopped onion
- 2 garlic cloves, minced
- 1 pound ground turkey
- 1 egg
- ¼ cup Parmesan, grated + additional for topping
- 2 tablespoons milk
- 2 tablespoons dry bread crumbs
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- cornmeal to roll meatballs in
- 1 jar Pasta sauce
- Cut spaghetti squash in half lengthwise. Arrange onto baking dish cut-side up. Place in oven at 450 degrees. Do not preheat oven. Cook for 25-35 minutes depending on size of squash. I recommend checking squash after 20 minutes. See picture above for visual to see what you want them to look like after roasting. I roasted mine for 35 minutes.
- Remove seeds. Brush each half with olive oil and sprinkle pinch of salt on each half. Turn oven off and return to oven to keep them warm while preparing meatballs.
- In large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and minced garlic and sauté 3-5 minutes or until soft.
- Remove from heat and transfer to medium bowl. Add ground turkey, egg, Parmesan, milk, bread crumbs, tomato paste basil, salt and pepper. With a wooden spoon or your hands, combine until ingredients are well incorporated.
- Form into 1 inch balls and roll each into cornmeal for a thin coating.
- In the same skillet, heat 1 tablespoon olive oil over medium to medium-high heat. Add meatballs to skillet and sear for 6-8 minutes turning 1-2 times.
- Preheat oven to 350. Remove squash if working with one oven only and cover with foil.
- Bake meatballs for 10-15 minutes at 350℉ aiming to have an internal temp of 165. Add pasta sauce to meatballs.
- Arrange spaghetti squash bowls by using a fork to remove squash from edges. Add 2-3 meatballs/sauce to spaghetti squash and top with Parmesan cheese.