Spaghetti Squash and Meatballs
Spaghetti Squash and Meatballs
Meat and Poultry
Ingredients
- 2 medium spaghetti squash
- Fustini's Basil Crush olive oil
- Kosher salt and pepper
- 1 pound lean ground turkey or beef
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- ⅓ cup parmesan cheese plus more for topping
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ¼ cup seasoned bread crumbs (see note for gluten free)
- 16 oz marinara sauce
- 1 ½ cups freshly grated mozzarella cheese
- red pepper flakes for topping
- fresh basil for topping
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Slice the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with olive oil. Season with salt and pepper. Place the squash cut side down on a baking sheet. Roast for 25 to 30 minutes. Remove the squash and let it cool until it&rsquo,s comfortable to touch.
- While the squash is roasting, mix up the meatballs. Combine the beef, garlic, egg, parmesan, basil, parsley, breadcrumbs and a big pinch of salt and pepper. Form into meatballs about 1 to 1.5 inches in size. Place the meatballs on a plate.
- Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown all over. They do not need to be completely cooked through because they will cook in the oven!
- Spread ¾, cup of marinara sauce on the bottom of a 9x13-inch baking dish. Use a fork to pull the strands of spaghetti squash from the skin and place them in the baking dish. Top the squash with the meatballs and add the remaining sauce on top. Sprinkle with the mozzarella cheese. Bake for 20 more minutes so everything comes together. Sprinkle with more parmesan, fresh basil, and crushed red pepper flakes. Serve!
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