~Jackie~
When the weather is cold and I want something warm and comforting, nothing sounds better than a big bowl of pasta. For me, this feeling comes all too often so I was excited to discover spaghetti squash which satisfies this craving, but doesn’t make me feel guilty for overloading on carbs. This recipe has become one of my favorites for all seasons because spaghetti squash is available year round. My friend introduced me to spaghetti squash about 5 years ago and instantly I fell in love with how easy it is to make. This is one of several recipes that you can make using spaghetti squash; once you start cooking with it you will fall in love with the simplicity and deliciousness of the vegetable.
Spaghetti squash can be a little daunting if it is your first time cooking with it, but I find it to be one of the easiest vegetables to work with. If it’s a week night and I don’t have an hour to roast it in the oven I just microwave each half in some water cut side down for about 9 minutes. Once cooled enough to touch just use a fork and start scraping, pasta is created like magic. In order to satisfy my fiancé, I have to serve this dish with a protein. This time I decided on some simple turkey meatballs; quick and easy to make. I combined the ground turkey, onion, garlic, cheese, breadcrumbs, and fresh oregano with my hands to gently mix and form about 12 meatballs. If you are not a fan of meatballs you can substitute with sliced chicken sausage; I find this to be really flavorful and an easy alternative.
While the meatballs are baking, I mix the cooked squash with the pesto, add in the other sautéed vegetables, and put everything into a clear baking dish. We like to add sun-dried tomatoes and parmesean cheese to the top and bake it in the oven for about 20 minutes to get that pipping hot and cheesy goodness that you are looking for in any pasta dish. When the squash is baked, serve immediately and top with the turkey meatballs. I hope this satisfies your pasta craving as it does mine. Cheers to spaghetti squash!
- 1 large spaghetti squash
- 1/4 cup homemade or store bought basil pesto
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 medium yellow onion, chopped
- 2 garlic cloves, minced
- 6-7 mini portabello mushrooms, sliced
- 1 tablespoon olive oil
- salt and pepper
- 1 16 oz package ground turkey
- 1/2 medium yellow onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons breadcrumbs (i like panko)
- 3 tablespoons shredded parmesan cheese
- 1 tablespoon fresh oregano, chopped
- salt and pepper
- Preheat oven to 375 degrees.
- For the meatballs, add the onion, garlic, breadcrumbs, and parmesan cheese to the ground turkey and mix together with your hands just to combine. Add in fresh oregano and salt and pepper to season and mix again.
- Form 10-12 large meatballs and place on baking sheet lined with foil. Drizzle meatballs with olive oil and place in oven.
- Bake meatballs for 18-25 minutes or until golden brown.
- Cut spaghetti squash lengthwise in half and scoop out seeds using a large spoon. Place one half cut side down in microwavable baking dish filled with 1/2 inch of water. Microwave 9-10 minutes or until squash is tender.Repeat with other half of squash.
- Cool each half of squash before handling, then use a fork to scrape out each half into large mixing bowl. Gently mix in pesto.
- On medium heat add olive oil, onions, and garlic to sauté pan. Add in mushrooms, salt, and pepper and cook until all vegetables are soft, about 8 minutes.
- Add cooked vegetables to squash and pesto mixture and stir. Pour into 8x8 clear baking dish and top with sun-dried tomatoes and extra parmesan cheese.
- Bake squash in 375 degree oven for 15-20 minutes until warmed through.
- Plate spaghetti squash and top with meatballs. Eat and enjoy.
- Make this dish vegetarian and gluten free by omitting the turkey meatballs and substitute with extra vegetables like mushrooms or zucchini.
This looks delicious…what could I substitute for the bread crumbs, since I’m wheat intolerant? I was thinking maybe oatmeal?
Oatmeal is a great substitute, and that’s what I usually use too (I prefer to pulse it in a food processor to make it a little more fine before adding it). You can also buy gluten free breadcrumbs at the store, or make your own using gluten free bread in the food processor. ~Amanda