Spaghetti Squash & Meatballs
- 1 medium spaghetti squash
- 1/2 lb. ground turkey
- 1 tbsp. oil
- 2 tbsp. chopped onion
- 1 garlic clove, minced
- 1 egg
- 1 slice bread, crumbled between fingers into crumbs
- 1 cup shredded zucchini, all excess water removed
- 1 tsp. oregano
- 1 tsp. parsley
- 1 tbsp. grated parmesan cheese
- salt and pepper
- 2 cups of your favorite tomato sauce
- more grated parmesan cheese for topping
In a medium saute pan, heat the oil over medium high heat. Add in the onion & garlic, sautéing until softened, about 5 minutes. Remove from the heat and let cool.
In a large bowl, add in the turkey, egg, crumbled bread, shredded zucchini, oregano, parsley, parmesan cheese, and cooled onion and garlic mixture. Mix together with your hands until just combined. Do not over mix.
In a large soup pot, heat the tomato sauce over medium heat. Scoop the turkey mixture by tablespoon and form into balls with your hands. Place meatballs into the heated sauce. Once all meatballs have been formed and placed into sauce. Cover, and cook for 30 minutes.
Prepare the spaghetti squash by trimming the ends off, piercing all over with a fork, then cook for 5 minutes in the microwave, turning once during cooking time. Remove and let cool enough so that you may handle it with your hands.
Cut the spaghetti squash in half, lengthwise. Remove the seeds and shred the squash with a fork. Once the squash has been shredded, Place the spaghetti "noodles" into a couple of bowls. Top with a few cooked meatballs and some sauce. Top with extra parmesan cheese. Serve hot.