Plus, school starts in a week, and working full-time and going to graduate school full-time makes me even pay more attention to my diet so I don't end up looking like a busted can of biscuits in my clothes.
Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.
Cut the spaghetti squash in half, length-wise. I cut it on a towel so that it wouldn't move.
Once you've cut the squash, de-seed it with a spoon.
But wait, keep the seeds ... there is something fun you can do with those that I will share soon.
Now, once you have your spaghetti squash de-seeded and cleaned, add
just a little olive oil to each squash on the inside. Also add some salt and pepper.
To keep my baking sheets neat, I use foil.
Spray a little spray on the foil so that the edges of the squash do not stick.
Into the oven they go for about 45 minutes.
Depending on their size will depend on how long it will take. About 40-60 minutes usually.
Now, while the squash is baking, it's time to make our turkey meatballs.
I didn't have any breadcrumbs, but I did have some bread. So I just made my own by toasting two
slices of bread in the oven.
Add 1 tablespoon of italian seasoning.
1 large egg.
1/8 cup of parmesan cheese.
About half a cup of breadcrumbs.
Add 1/4 cup of milk.
I used my hands.
To make them all about the same size, I used a tablespoon measuring spoon.
Then rolled them into nice, tight balls.
Can't say that everyday, huh?
Next, in a nonstick span I spray a little cooking spray and browned the meatballs on all sides.
While the meatballs where browning, I opened up a can of marinara sauce.
If you know/like/want to make your own marinara sauce, go right ahead. I haven't found a recipe that I'm crazy about yet. So for now, a jar will do.
Once the meatballs are nice and browned on all sides, add them to the marinara sauce to continue to cook. Cover the sauce and meatballs so it traps the heat.
While your meatballs are cooking, it's time to remove your spaghetti squash.
Don't be like me and burn your squash.
If you do, it's okay. It still turns out WONDERFUL.
There it is. I know this picture is bright, but it's good.
I cut off all the burnt looking areas and then started to 'make' the spaghetti.
Basically, you take a fork and rake the squash to make it look like spaghetti pasta.
When you're done with that, your meatballs and marinara sauce will be ready.
Then it's time to assemble.
Spaghetti squash. Meatballs. Sauce on top.
I also added just a little more parmesan on top for a little more flavor.
Spaghetti Squash and Turkey Meatballs:
- Two spaghetti squash (about medium sized)
- Olive oil
- Salt and Pepper
- 1 lb of ground turkey
- 1 tablespoon of Italian seasoning
- 1 large egg
- 1/8 cup of parmesan cheese
- 1/2 cup of breadcrumbs
- 1/4 cup of milk
- Salt and Pepper
- I used a jar of marinara sauce (if you have a better recipe, send it this way!)
- Preheat oven to 400 degrees.
- Cut spaghetti squash into two halves and remove the seeds. Drizzle cut sides of squashes with oil; season with salt and pepper.
- Place cut sides down on a baking sheets and bake until soft.
- Add ground turkey, Italian seasoning, egg, parmesan cheese, breadcrumbs, milk and salt and pepper into a bowl and mix until combined.
- Roll into uniformed balls.
- Next, heat olive oil or cooking spray into a nonstick skillet over medium heat.
- Continue to brown all sides of the meatballs.
- Take a jar of marinara sauce or make your own sauce and begin to heat it up in a saucepan.
- Once your meatballs are browned on all sides, add the meatballs to the sauce pan to continue cooking.
- Remove the spaghetti squash from the oven and begin to rake the squash into a bowl or serving dish.
- Top the spaghetti squash with meatballs and marinara sauce.