SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, pepper, marinara sauce, ground turkey, parsley, white onion, garlic cloves, parmesan cheese, salt, black pepper
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
- Preheat oven to 400°F (200°C).
- When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
- Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
- Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
- In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
- Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
- Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
- Top with hot marinara sauce, and a sprinkle of chopped parsley.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 18 grams, Sugar 7 grams
PALEO SPAGHETTI SQUASH AND AMPED UP MEATBALLS
The old-school favorite, spaghetti and meatballs, is a major challenge to the paleo enthusiast. The carb-heavy spaghetti, the breadcrumbs, milk and cheese in the meatballs, and the added sugar in canned tomato sauce are all off-limits. Try using nutrient-rich spaghetti squash as your "noodle" and turn up the flavor of grass-fed beef meatballs with tamari, tomato paste, garlic and cayenne pepper.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour.
- To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. Cool the squash for at least 10 minutes. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
- While the squash cooks, make the sauce. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper.
- For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
- Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.
Nutrition Facts : Calories 357 calorie, Fat 18.1 grams, SaturatedFat 4.3 grams, Cholesterol 50 milligrams, Sodium 305 milligrams, Carbohydrate 30.1 grams, Fiber 4.8 grams, Protein 21.8 grams, Sugar 7.3 grams
SPAGHETTI SQUASH MEATBALL CASSEROLE
One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.
Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
SPAGHETTI SQUASH AND MEATBALLS
Spaghetti squash and meatballs. You can top with sauce too, if you like.
Provided by KNOEL1414
Categories Spaghetti Squash Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
- Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
- Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
- Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
- Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
- Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
- Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
- Season spaghetti squash with salt and pepper and top with meatballs.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 29 g, Cholesterol 130.4 mg, Fat 20.6 g, Fiber 3.5 g, Protein 29.8 g, SaturatedFat 3.7 g, Sodium 241.4 mg, Sugar 2.2 g
SPAGHETTI SQUASH AND MEATBALLS
Make and share this Spaghetti Squash and Meatballs recipe from Food.com.
Provided by Sandi From CA
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
- Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil.
- Season to taste with salt and pepper.
- Meanwhile, combine the sausage with the bread crumbs and form into 1-inch meatballs.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
- Add the meatballs and cook, stirring, until browned, about 6 minutes.
- Cover and cook over low heat until cooked through, about 3 minutes more.
- Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.
Nutrition Facts : Calories 547.7, Fat 36.9, SaturatedFat 14.4, Cholesterol 170.1, Sodium 1531.6, Carbohydrate 31.5, Fiber 1.1, Sugar 3.5, Protein 23.8
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SPAGHETTI SQUASH AND MEATBALLS - HEALTHY RECIPES BLOG
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4.9/5 (48)Calories 382 per servingCategory Main Course
- Prepare the spaghetti squash: Pierce the spaghetti squash in a few spots with a sharp knife. Microwave 5 minutes; turn to the other side and microwave 5 more minutes, until soft to the touch. Let stand for 5 minutes to finish cooking. Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow to cool 5 minutes, until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl. Set aside.
- Prepare the meatballs: In a medium bowl, mix together the beef with the salt, pepper, garlic powder, onion powder, smoked paprika and oregano. Form into 24 small meatballs. Place the meatballs on the prepared baking sheet. Bake 10 minutes, until juices run clear and an instant-read thermometer inserted in a meatball reads 160 degrees F.
- Heat the marinara sauce in a large saucepan over medium-low heat. When meatballs are ready, transfer them to the warm sauce and continue to simmer for 5 more minutes.
SPAGHETTI SQUASH & MEATBALLS RECIPE | EATINGWELL
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5/5 (7)Total Time 45 minsCategory Healthy Turkey Meatballs RecipesCalories 408 per serving
- Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in 1/4 cup parsley. Remove from heat, cover and let stand.
- Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
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