Description
This comforting and wholesome recipe features roasted spaghetti squash filled with flavorful turkey meatballs simmered in marinara sauce and topped with melted mozzarella and Parmesan cheeses. It’s a low-carb alternative to classic spaghetti and meatballs, perfect for a satisfying family meal.
Ingredients
Scale
Spaghetti Squash
- 4 medium spaghetti squash
- Olive oil or spray, for roasting
- Kosher salt & pepper, to taste
Turkey Meatballs
- 2 lbs lean ground turkey (or beef)
- 4 garlic cloves, minced
- 2 large eggs, lightly beaten
- â…” cup grated Parmesan cheese, plus more for topping
- 2 tsp dried basil
- 2 tsp dried parsley
- ½ cup seasoned bread crumbs
Sauce & Toppings
- 64 oz marinara sauce (store-bought or homemade)
- 3 cups freshly grated mozzarella cheese
- Crushed red pepper flakes, for topping
- Fresh basil, for garnish
Instructions
- Roast Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and season with kosher salt and pepper. Place the halves cut-side down on a baking sheet and roast for 35 to 40 minutes until the flesh is tender. Once done, allow to cool slightly then use a fork to fluff the flesh into spaghetti-like strands.
- Make Meatballs: In a large bowl, combine the ground turkey, minced garlic, lightly beaten eggs, grated Parmesan cheese, dried basil, dried parsley, and seasoned bread crumbs. Mix until just combined, then shape the mixture into small, bite-sized meatballs.
- Cook Meatballs: Heat some olive oil in a skillet over medium heat. Add the formed meatballs and brown them evenly on all sides. After browning, pour in the marinara sauce and let the meatballs simmer gently for 15 to 20 minutes until they are fully cooked through.
- Assemble Boats: Turn the roasted spaghetti squash halves cut-side up. Spoon a generous amount of meatballs and marinara sauce into each squash boat. Sprinkle the tops with shredded mozzarella cheese and an extra sprinkle of Parmesan.
- Bake: Return the stuffed squash boats to the oven and bake for 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and top with crushed red pepper flakes for a bit of heat, and garnish with fresh basil leaves. Serve warm for a delicious, hearty meal.
Notes
- You can substitute ground beef for turkey if preferred.
- To make this gluten-free, substitute the bread crumbs with gluten-free bread crumbs or almond flour.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier kick, add red pepper flakes into the meatball mixture.
- Make sure not to overmix the meatball ingredients to keep them tender.
