Turkey & Mushroom Meatballs Over Spaghetti Squash

November 8, 2015
1 min read
Turkey & Mushroom Meatballs Over Spaghetti Squash
Not your Italian grandmother’s meatballs, though this is a lighter and healthier version that packs just as much flavor, if not more. Serve them over spaghetti squash for a light meal. All three components to this dish can be made in advance and quickly heated before serving.
Write a review
Save Recipe
Print
Total Time
4 min
Total Time
4 min
Ingredients
  1. 1 pound ground turkey
  2. 8 ounces mushrooms, cleaned
  3. 1/2 bunch fresh parsley, cleaned
  4. 1/2 cup freshly grated Parmesan cheese
  5. 8 cloves garlic
  6. 3 teaspoons salt
  7. pinch of red pepper flakes
  8. 1/2 cup oats
  9. 1 egg
  10. 1 14.5 ounce can tomatoes
  11. 1 spaghetti squash
  12. 1 cup water
  13. 1 tablespoon olive oil
Instructions
  1. BAKE THE SPAGHETTI SQUASH
  2. Preheat oven to 400 F.
  3. Slice spaghetti squash in half. Line a baking pan with aluminum foil and place the squash cut-side down in the pan. Add water and olive oil. Roast until a knife can pierce the skin easily, about 20 minutes.
  4. Remove spaghetti squash from oven and flip over. Using a fork, work from the outside of the spaghetti squash inward, shredding the flesh into thin spaghetti-like strings.
  5. MAKE THE MEATBALLS & SAUCE
  6. While the spaghetti squash is baking, combine mushrooms, parsley, Parmesan cheese, half the garlic, 2/3 of the salt, oats and egg in a food processor or blender and purée. Lacking a blender? Finely dice the mushrooms, parsley and garlic first, and then combine with the other ingredients.
  7. Add puréed mixture to ground turkey in a large bowl and mix well. Using a medium cookie scoop or two spoons, spoon out mixture onto the lined baking sheet. Shape into balls with hands (if desired) and bake for 20 minutes at 400 F, until browned. At this stage, meatballs can be refrigerated or frozen.
  8. To make the sauce, pour the can of tomatoes into a medium saucepan, add remaining garlic, remaining salt and a pinch of red pepper flakes. Bring to a boil, then reduce to a simmer. Pureé mixture using an immersion blender, or carefully use a blender.
  9. Combine Ingredients and Serve
  10. Serve the meatballs on a bed of spaghetti squash and spoon sauce on top. Garnish with shredded Parmesan cheese.
Adapted from Recipe courtesy of Lynsie Steele
Adapted from Recipe courtesy of Lynsie Steele
Health Journal https://www.thehealthjournals.com/