Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb lean ground turkey
- 3 cloves fresh garlic, minced
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle olive oil on cut sides, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-45 minutes until tender.
- In a mixing bowl, combine ground turkey, minced garlic, dried herbs, egg, Parmesan cheese, salt, and pepper. Mix well.
- Form the turkey mixture into small meatballs (about 1 inch in diameter) and place them on a lined baking sheet.
- Bake meatballs in the oven alongside spaghetti squash for 20-25 minutes until golden brown.
- Once cooked, scrape spaghetti squash strands with a fork and serve topped with turkey meatballs.
Notes
- For added flavor, incorporate sautéed onions or bell peppers into the meatball mixture.
- Store leftovers in an airtight container for up to four days; reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg