Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb lean ground turkey
- 3 cloves fresh garlic, minced
- ½ cup grated Parmesan cheese
- 2 tsp Italian seasoning
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and drizzle olive oil inside. Season with salt and pepper.
- Place cut sides down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender.
- In a large bowl, combine ground turkey, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Mix gently to avoid tough meatballs.
- Heat olive oil in a skillet over medium heat. Shape turkey mixture into 1-inch meatballs and sear until golden brown on all sides (approximately 5-7 minutes).
- Add diced tomatoes to the skillet and let simmer on low for about 10 minutes.
- Scrape spaghetti squash strands into bowls, top with turkey meatballs and sauce, and garnish with chopped basil.
Notes
- Use fresh herbs like parsley or replace ground turkey with chicken for variations.
- For easy cleanup, always line your baking sheet with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg