If you’re in the mood for a seriously comforting (but also healthy) dinner, look no further—I have the recipe for you: sneaky “spaghetti” and meatballs. What makes this so sneaky, you ask? Well, the spaghetti is actually spaghetti squash and the meatballs are made with ground chicken or turkey. So sneaky!
Spaghetti squash is a highly underused veggie—I only discovered it myself a few months ago, but it has become one of my staple dinner ingredients. It’s surprisingly easy to prepare—all you have to do is bake it in the oven with some salt and pepper, and then use a fork to shred out the strands. When you serve it with your favorite pasta sauce and some juicy meatballs on top, you’ll be so glad you gave this simple squash a chance.
Step 1: Prepare the Spaghetti Squash
Start by cutting your spaghetti squash in half (be careful—it’s really tough!) then scooping the seeds out.
Lightly oil or spray each half with olive oil, then season with salt and pepper and bake at 350 degrees for 45 minutes.
Step 2: Make the Meatballs
While the spaghetti squash is cooking, heat up your pasta sauce on medium low.
Tip: I like to shake a little bit of wine in each jar after pouring it into the pot to get every last bit of yumminess out. I also like to add an extra can of diced tomatoes to add more texture to the sauce.
Whisk together the eggs, garlic, basil, Pecorino Romano, ketchup, breadcrumbs, salt, and pepper. Then add the ground chicken or turkey and mix (your hands are best for this) so everything is thoroughly combined.
Roll into golf ball sized meatballs (you’ll probably be able to make 18-20) and place each one into the simmering sauce. Place a lid on the pot and continue to cook on medium low for 30-40 minutes until the meatballs have been cooked through.
After 45 minutes has passed, take the spaghetti squash from the oven and use a fork to shred the strands of squash from the skin. Your squash will be very hot, so use an oven mitt when you hold it!
Serve immediately with meatballs, sauce, and a healthy grating of Pecorino on top.
Recipe serves 4
Photos courtesy of Niki Lowry.
Niki comes to us from the financial world, but she’s an online girl at heart. After graduating from Cal, she spent a couple of years traveling and working (Ireland – NY – OC) before finally making it back to San Francisco to pursue a career in business and marketing. An avid fan of handwritten thank you notes, Niki also loves fresh flowers for any occasion, the sound of being underwater, and she firmly believes ketchup bottles do not belong on the breakfast table. When she’s not Musing, you can find her on her blog, wandering around the Ferry Building in San Francisco, or with her nose in a ridiculously addicting YA book.More from this Author