SPAGHETTI SQUASH WITH TURKEY MEATBALLS
This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
- Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
- Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
- Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
- Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.
Nutrition Facts : Calories 277 g, Cholesterol 26 g, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, Sodium 505 g
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
Spaghetti squash with turkey meatballs served with marinara sauce and parmesan cheese is a good choice for a low-fat, low-calorie, gluten-free main dish.
Provided by Pat Nyswonger
Categories Main Dish
Time 1h20m
Number Of Ingredients 19
Steps:
- Soak the bread in the milk for 5 minutes, then squeeze dry and discard the milk. In a large mixing bowl, combine the soaked bread, the beaten egg, 1 pound of ground turkey, the fennel seed, grated Parmesan cheese, parsley, olive oil, garlic, lemon peel, allspice, salt and the black pepper. Mix with a wooden spoon until all the ingredients are blended but do not over mix or the meat will become tough.
- Form the meat into small balls about 1-1/2 inches in diameter. Place the meatballs on a tray or baking sheet in one layer and refrigerate for 1 to 2 hours.
- In a large heavy-bottomed skillet heat 4 tablespoons of oil over moderate heat. Fry the meatballs in batches of 5-8 at a time shaking the skillet constantly to roll the balls and keeping them round. As each batch browns remove them from the skillet and transfer to a plate lined with paper towels to drain any excess oil off. The meatballs will be slightly underdone and will finish cooking in the simmering sauce.
- Add the marinara sauce to a saucepan and bring it to a boil; add the turkey meatballs and reduce the heat to is lowest point and simmer while the squash is roasting.
- Preheat the oven to 400°F
- Cut the squash in half, lengthwise, remove the seeds and the attached membrane. Place on a baking tray cut side up, lightly brush the exposed flesh with oil, sprinkle each half with salt and grindings of black pepper and roast for 40 minutes.
- Remove from the oven and allow to cool. Using a fork, scrape down from the inside edge and around to the opposite edge gathering up all the strands, repeat with the other half. Place the strands in a serving dish, top with the hot meatballs, marinara sauce and parmesan cheese. Garnish with fresh parsley.
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams carbohydrates, Fat 14 grams fat, Protein 21 grams protein, ServingSize 1, Sodium 422 grams sodium, Sugar 12 grams sugar
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
In this clever variation on the classic dish, tender strands of spaghetti squash replace the traditional pasta. It's a healthy, but satisfying twist on spaghetti and meatballs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 19
Steps:
- To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
- To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
- Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
- When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.
TURKEY MEATBALLS WITH SPAGHETTI SQUASH IN TOMATO SAUCE
Provided by Michele Ragussis, Food Network Star Season 8 Finalist
Categories main-dish
Time 2h10m
Yield about 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Halve the squash lengthwise and remove the seeds.
- Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.
- Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.
- Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through.
- Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.
SPAGHETTI SQUASH AND MEATBALLS
Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
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 MEATBALL CASSEROLE
One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
SPAGHETTI SQUASH AND TURKEY MEATBALLS
Make and share this Spaghetti Squash and Turkey Meatballs recipe from Food.com.
Provided by Jo SB
Categories Meatballs
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F/200°C.
- Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
- 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.
Nutrition Facts : Calories 256.6, Fat 14.5, SaturatedFat 4, Cholesterol 60.9, Sodium 479.9, Carbohydrate 12.8, Fiber 1.5, Sugar 4.7, Protein 19.7
SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, pepper, marinara sauce, ground turkey, parsley, white onion, garlic cloves, parmesan cheese, salt, black pepper
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 236 calories, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 18 grams, Sugar 7 grams
TURKEY SPAGHETTI SQUASH BAKE RECIPE BY TASTY
Here's what you need: olive oil, ground turkey, onion, green bell pepper, salt, pepper, tomato, garlic, dried thyme, dried basil, dried oregano, medium spaghetti squash, shredded mozzarella cheese, green onion
Provided by Kahnita Wilkerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C).
- Heat the olive oil over medium heat in a large skillet.
- Add the turkey and cook until browned, about 5-6 minutes.
- Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.
- Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.
- Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.
- Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.
- Remove from heat and ladle the mixture into a baking dish.
- Bake for 20 minutes.
- Carefully remove then add the remaining mozzarella cheese.
- Bake for an additional 10 minutes.
- Carefully remove and allow to cool for 5-10 minutes.
- Garnish with green onions, if desired and serve.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 16 grams, Sugar 5 grams
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