This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!
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Spaghetti Squash and Turkey Meatballs
I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.
Equipment
- jellyroll pan
Ingredients
Sauce Ingredients
- 1 28 oz can diced organic tomatoes
- 1 7 oz jar organic tomato paste
- 2 tbsp extra-virgin olive oil
- 1½ tsp garlic sea salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp black pepper
- 1 bay leaf
Meatballs
- 1½ lbs ground organic turkey
- 1 tsp garlic sea salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp ground pepper
Other
- 2 small spaghetti squash
- 2 tbsp parsley chiffonade optional garnish
- 2 tbsp shaved parmesan cheese optional garnish
Instructions
- Preheat oven to 350° F.
- Bake for 45-55 minutes or until a knife easily pierces the skin.
- Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
- Allow to come to a low simmer.
- In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat.
- Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
- When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
- Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center.
- To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.