Turkey Meatballs with Spaghetti Squash
My kids love this dinner! These meatballs are a fun alternative to a traditional spaghetti meal. And whenever we do spaghetti around our house, I make a pot of whole wheat noodles for the rest of the family and then I roast a spaghetti squash as "noodles" for myself. It's a great habit to get into.
Serve with a mixed green side salad. If you roast a whole spaghetti squash, you'll have plenty for leftovers. This reheats really well and makes a great lunch.
1 whole spaghetti squash
1 lb. very lean ground beef or turkey
2 large eggs
1/4 cup Parmesan cheese, grated
1/2 cup whole wheat breadcrumbs
2-3 cloves minced garlic
1/2 onion, small diced
1 teaspoon (or more!) Italian seasoning
Salt and pepper to taste
1 large jar spaghetti sauce (look for a version that contains minimal ingredients)
Preheat the oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place the cut sides up on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and a dash of cinnamon. Place in the oven and bake for 45 minutes or until the squash is tender and stringy.
While the squash begins to bake, make the meatballs. In a large bowl, quickly whip the eggs and then add the turkey, Parmesan cheese, breadcrumbs, garlic, onion, and seasoning. Mix it all together really well (I use my hands!). Form the mixture into 3 inch balls and placed in a baking dish that is greased with olive oil. Place in the oven with the spaghetti squash for 30 minutes, or until cooked through.
Heat the spaghetti sauce in a saucepan over medium heat. When the squash is tender, remove from the oven and shred the fleshy part of the squash using a fork. Serve about 1 cup of the spaghetti squash with two meatballs on top. Pour spaghetti sauce over the top and sprinkle with a little more Parmesan cheese if desired.