|Prep time||1 hour|
Spaghetti Squash with Turkey Meatballs: A delicious and satisfying dish that can crave the hankering for an Italian dinner, without leaving you feeling heavy.
|1⁄2||large white onion|
|1||medium zucchini (diced)|
|28||oz||can crushed tomatoes|
|10||large fresh basil leaves|
|1||T||dried Italian seasonings|
|2||medium spaghetti squash|
|1 1⁄4||lb||ground turkey|
|3||T||milk, dairy or non-dairy|
|1||t||ground black pepper|
|2||sli||GF bread (well toasted)|
|2||cloves garlic (minced)|
|1⁄2||c||parmesan cheese (grated or shredded)|
Preheat oven to 375. Halve the spaghetti squash and scoop out the seeds. Place the squash cut side up in shallow baking pan with an inch of water. Bake for 45 minutes. When squash has finished cooking, cover with tin foil to keep warm if not quite ready to use. When ready, fork pull the strands of squash.
Start your sauce: Add olive oil to large stock pan and heat on medium. Add shallot, garlic and onion and saute for 5 minutes. Add zuchinni and saute 3 minutes. Add mushrooms and saute for additional 2 minutes. Add stewed and crushed tomatoes, then whisk in tomato paste. Add basil, 1T Italian seasoning, salt and sugar. Cover sauce and reduce to simmer.
Make your meatballs: Whisk eggand milk in medium bowl. Add Italian seasonings, salt and pepper. Crumble in well toasted bread. Mix in onion, garlic and parmesan cheese. Form into 12 medium size meatballs. Place on cookie sheet and bake in oven with spaghetti squash, 10 minutes per side. Simply remove the meatballs from oven and turn on sheet to brown the other side. After 20 minutes, meatballs should be fully cooked. Take meatballs off sheet and float them in the sauce for 10 minutes.
To plate: Place spaghetti squash on plate. Top with sauce and 2 meatballs. Add additional parmesan to top if desired.