As summer is approaching I have been trying to be mindful about the food that I eat. I am not a fan of fad diets, but rather, I try to eat a well rounded diet that includes all food groups. Pasta is something that I always crave. Nothing beats a good bowl of spaghetti and meatballs. However, everything is great in moderation. Maybe I am late to the spaghetti squash game, but I tried out a new recipe and was shocked at how much it satisfied my craving for pasta. Here is a healthier take on spaghetti and meatballs!
Spaghetti Squash and Homemade Meatballs
- 1 spaghetti squash
- 1 jar of your favorite marinara sauce
- 1 lb of lean ground turkey
- ⅔ cup bread crumbs
- 1 egg
- ¼ cup of Parmesan
- 1 tbsp Italian seasoning
- 3 garlic cloves (minced)
- Salt & Pepper to taste
- Olive oil
How To Make Spaghetti Squash and Homemade Meatballs
Preheat the oven to 375 degrees F
Cut your spaghetti squash in half, scoop out all of the seeds, and coat with olive oil. Place the two halves face down on a baking sheet and bake up to 40 minutes. They should be able to be pierced easily with a fork and you’ll know they are done.
In a bowl mix the turkey, bread crumbs, egg, Parmesan, Italian seasoning, garlic, and salt & pepper.
Heat up a Cast Iron Skillet (or any pan will work) with oil and sear the meatballs to seal in all of the juices
Place the meatballs into the oven for 15-20 minutes
Once the spaghetti squash is removed from the oven take a fork and shred the inside of the squash
Remove into a casserole dish and add in squash, meatballs, and read sauce. Sprinkle Parmesan on top and place back in the oven to broil for a couple of minutes
Guest Writer ~ Courtney Nix
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