Skinny Italian Bulgur Meatballs With Spaghetti Squash Recipes

SKINNY ITALIAN BULGUR MEATBALLS WITH SPAGHETTI SQUASH

Steps:

• Halve squash crosswise; remove seeds. Place squash, cut sides down, in a microwave-safe 2-quart rectangular baking dish. Add 1/3 cup of the water. Cover with vented plastic wrap. Microwave on 100% power (high) for 13 to 15 minutes or until squash is tender when pierced with a fork. (If your microwave does not have a turntable, turn squash once for even cooking.) Drain squash. Set aside until cool enough to handle.
• Meanwhile, in a large microwave-safe bowl, combine the remaining 1/3 cup water and the bulgur. Microwave on 100% power (high) for 1 minute; do not drain. Cool slightly.
• Stir egg product, Italian seasoning, salt, and pepper into bulgur mixture. Add ground turkey or beef; mix well. Shape mixture into 24 meatballs. Place in a microwave-safe 2-quart square baking dish. Cover with vented plastic wrap. Microwave on 100% power (high) for 4 minutes, rearranging once; drain off liquid.
• Pour tomatoes over meatballs. Cover with vented plastic wrap. Microwave on 100% power (high) for 1 to 3 minutes more or until meatballs are no longer pink in centers (165°F).*
• Rake the squash pulp out of the shell and separate the squash pulp into strands. Serve meatballs over spaghetti squash. Sprinkle with basil, cilantro, or green onion.

SPAGHETTI SQUASH AND MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
• Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
• Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
• Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
• This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY

Steps:

• Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
• Preheat oven to 400°F (200°C).
• When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
• Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
• Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
• 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.
• Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
• Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
• Top with hot marinara sauce, and a sprinkle of chopped parsley.
• Enjoy!

SPAGHETTI SQUASH MEATBALL CASSEROLE

Steps:

• Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

WHOLE30 SQUASHGETTI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
• Bake in the preheated oven until soft, about 45 minutes.
• While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.
• Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.
• Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.

SPAGHETTI WITH ITALIAN MEATBALLS

Steps:

• In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

SKINNY SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash.
• Bake in the preheated oven until tender, about 60 minutes.
• Gently scrape squash strands into the center of each half using a fork.
• Melt butter in a small saucepan over medium-low heat. Add garlic to hot butter and cook 1 to 2 minutes. Whisk in flour and cook for another minute while stirring until no lumps remain, 1 to 2 minutes more. Whisk in milk heated through. Add cream cheese and stir until smooth. Stir in Parmesan cheese, salt, and pepper.
• Spoon hot sauce equally on to each squash half. Gently pull up the squash strands to coat as much as possible with sauce. Top with extra Parmesan cheese if desired.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place squash halves under the broiler until golden and bubbly, 2 to 3 minutes.