Sunday, January 19, 2014

Confession: It has taken me this long, yes, this long to make spaghetti squash. I've seen so many delicious spaghetti squash recipes from fellow food bloggers, and I had always wanted to try them, but for some reason my brain forgot to pick up a spaghetti squash every time we went to the store.

Not this time.

I wasn't quite sure how to prep spaghetti squash, but a simple roasting technique of cutting the squash in half, removing the seeds and pulp from the center and rubbing the interior down with olive oil, garlic and salt worked beautifully.

So here goes Yummies. My delicious venture into spaghetti squash. I hope you find it as tasty as we did!

1 spaghetti squash
1/4 cup of olive oil
1 tsp sea salt
1 tbsp fresh minced garlic
1 tin of diced, roasted tomatoes

1.5 lb ground turkey
1/2 onion diced small
1 cup of grated parmesan cheese
1 cup of italian breadcrumbs
2 tbsp fresh chopped parsley
1 tsp sea salt, pepper and garlic powder
2 cups of shredded mozzarella cheese to top
2 cups of roasted tomatoes to top


  1. Preheat your oven to 400 degrees
  2. Cut the spaghetti squash in half, remove to seeds and pulp
  3. Mix the olive oil with the minced garlic and 1 tsp sea salt and rub in on the interior meat of the squash
  4. Roast the squash in the oven for 30-45 minutes until the center begins to flake away and soften
  5. Remove the squash from the oven and use a fork to scrape out the meat of the squash
  6. While your spaghetti squash is roasting prep your meatballs
  7. Add the ground turkey, Parmesan cheese, breadcrumbs, diced onion, parsley salt, pepper and garlic powder to a large mixing bowl and use your hands to mix it all together
  8. When everything has been mixed use the cups of your hands to form golf ball-sized meatballs (recipe makes about 18-20)
  9. Drizzle some olive oil in a frying pan and brown your meatballs on the stovetop first
  10. When each meatball has formed a brown crust transfer them to a large baking dish
  11. Top the meatballs with roasted tomatoes and shredded mozzarella cheese and bake at 400 for 20-30 minutes until the centers of each meatball are no longer pink and the tomatoes begin to bubble
  12. Remove your meatballs from the oven and serve atop a nest of spaghetti squash

This recipe is an excellent, flavorful, healthy alternative to the more traditional spaghetti and meatballs. We hope you'll try it and let us know what you think!

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