Spaghetti squash and meatballs
Recipe by Allison Kneubuhl
INGREDIENTS
1 large spaghetti squash
2 tablespoons oil
Salt, to taste
Pepper, to taste
1 jar marinara sauce
Meatballs
1 pound ground turkey
⅓ cup parsley, chopped, plus more for garnish
¼ cup white onion, finely diced
1 clove garlic, minced
½ cup grated parmesan
¼ teaspoon salt
½ teaspoon black pepper
Prep. Time → 15 min
Cook Time → 20 min
1. PREPARATION
1. Preheat oven to 400°F/200°C.
2. 2. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
3. 3. When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
4. 4. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
5. 5. Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
6. 6. In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
7. 7. Bake in the oven at 400°F/200°C for 20 minutes, until fully cooked.
8. 8. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
9. 9. Top with hot marinara sauce, and a sprinkle of chopped parsley.
main courses, entree, spaghetti squash, turkey meatballs June 27, 2017 20:47
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