Spaghetti Squash & Meatballs

Spaghetti Squash & Meatballs might be just the main course you are searching for. This recipe makes 4 servings with 387 calories, 37g of protein, and 14g of fat each. For $3.86 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 3275 people were impressed by this recipe. It is a good option if you're following a gluten free diet. This recipe from Eating Well requires canned tomatoes, onion powder, pepper, and garlic. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Spaghetti Squash and Meatballs, Spaghetti Squash and Meatballs, and Spaghetti Squash & Meatballs.

Servings: 4

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in cup parsley. Remove from heat, cover and let stand. Meanwhile, combine the remaining cup parsley, cup Parmesan, teaspoon Italian seasoning, onion powder, teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining teaspoon Italian seasoning and teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more. Serve the sauce and meatballs over the squash, sprinkled with the remaining cup Parmesan.

 

Step by step:

1. Halve squash lengthwise and scoop out the seeds.

2. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in cup parsley.

4. Remove from heat, cover and let stand.

5. Meanwhile, combine the remaining cup parsley, cup Parmesan, teaspoon Italian seasoning, onion powder, teaspoon salt and pepper in a medium bowl.

6. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.

7. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

8. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute.

9. Add tomatoes, crushed red pepper to taste, the remaining teaspoon Italian seasoning and teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.

10. Serve the sauce and meatballs over the squash, sprinkled with the remaining cup Parmesan.

Nutrition Information:

covered percent of daily need