Turkey Meatballs with Spaghetti Squash
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Ingredients
- 1 spaghetti squash
- 1 to 1.3 lb ground turkey (I've done both 1 lb and 1.3 lb, and it works slightly better with 1.3 lb)
- 1 egg
- 1 tsp garlic powder
- ¼ white or yellow onion, finely chopped or grated
- salt & pepper to taste
- toppings like parsley & Parmesan
Preparation
- Preheat oven to 400 degrees. Line 3 baking sheets with parchment paper. You will need 1 baking sheet for spaghetti squash, and 2 baking sheets for turkey meatballs. You can cook both items at the same time or do spaghetti squash first.
- Cut spaghetti squash in half lengthwise, and use a spoon or fork to scoop out the seeds. If it's hard to cut, then you can microwave it whole for up to 5 minutes. This softens the skin. Make sure to let it cool before you cut it.
- Place the squash halves cut side down on a parchment paper lined baking sheet. Cook for about 30 minutes, or until the skin gives a little when pressed with a spoon. Flip the squash over, let it cool, and use a fork to loosen and separate the squash from the skin. Transfer spaghetti squash to a bowl, and add salt & pepper.
- Next, make the turkey meatballs. When you finely chop or grate the onions, make sure to remove any excess water. In a large bowl, combine the egg, garlic powder, and onion. Add the ground turkey to the bowl. Use your hands to mix the ground turkey with the other ingredients.
- Form meatballs by taking about 1.5 tbsp of turkey mixture and rolling each ball with your hands. Place turkey meatballs on parchment paper. Allow about an inch in between each turkey meatball. I waited to add salt & pepper at the end so that I could make some meatballs without salt & pepper for Chloe.
- Bake turkey meatballs for 15 minutes. Check for doneness by using a meat thermometer - internal temperature should read 165 degrees.
- Top spaghetti squash with tomato sauce, turkey meatballs, parsley, Parmesan, and whatever other toppings you wish!
Occasion:
Thanksgiving
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