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Spaghetti squash and turkey makes for a light and healthy, not to mention delicious, spin on traditional spaghetti and meatballs.
For the spaghetti squash spaghetti:
1. Preheat oven to 375 F.
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Place the spaghetti squash cut side up into a baking dish, drizzle a little olive oil onto the squash and sprinkle with salt and pepper.
4. Pour about ½ an inch of water into the bottom of the pan, and sprinkle just a little water over the cut side of the squash.
5. Cook for 15 minutes.
6. Turn the squash over and cook for 30 minutes more.
7. In the meantime, put a large pot of water on to boil for the pasta.
8. In a large skillet over medium heat, put 1 tablespoon of olive oil. Once the oil is hot add the diced onion and cook until translucent, 5-7 minutes.
9. Add the bell pepper, garlic and Italian seasoning, cook until the pepper is soft, about another 5 minutes.
10. Add the tomatoes*, salt and pepper. Simmer until the squash and pasta are ready. If the sauce starts to thicken, turn the heat down to low. *If you like alot of sauce add 1 to 1 1/2 cups more of diced tomatoes.
11. Remove the spaghetti squash from the baking dish, and using a fork scape the threads of the squash into a bowl.
12. Cook the pasta in the boiling, salted water until it is almost done, about 7 minutes or according to package instructions for al dente. When you drain the spaghetti reserve about 1 cup of the pasta water.
13. Add the cooked pasta, the spaghetti squash, butter and the basil to the skillet containing the sauce. Cook until the spaghetti is done to your liking. You can add a little pasta water if the sauce is too thick. Taste for seasoning, add salt and pepper if necessary.
14. Serve the Spaghetti Squash Spaghetti as is or top with Parmesan cheese and turkey meatballs.
For the turkey meatballs:
1. Preheat oven to 375 F.
2. In a medium bowl put the turkey and bread crumbs, sprinkle the milk over the bread crumbs.
3. Put the remaining ingredients into the bowl with the turkey and bread crumbs, mix well.
4. Spray a sheet pan with cooking spray.
5. Form the mixture into 12 equal sized balls and put them on the sheet pan.
6. Cook the meatballs in the hot preheated oven for 25 minutes.
7. Serve the meatballs with your favorite sauce, over the spaghetti squash spaghetti, or in a sandwich.
*To make the meatballs ahead and freeze them, do the preparations 2 through 5, then put the pan of meatballs into the freezer uncovered for 2 to 3 hours. Do not leave the meatballs uncovered in the freezer for more than a few hours, or they will become freezer burned. When the meatballs are frozen put them into a freezer bag, and back into the freezer.
The meatballs can be cooked from frozen. Put the frozen meatballs on a sheet pan that has been sprayed with cooking spray, and cook in a 375 F for 40-45 minutes.
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!