Spaghetti Squash and Turkey Meatballs

Set oven temp to 350 degrees.

Wash and then cut your spaghetti squash in half. Bake cut side down for 45 minutes @ 350 degrees.

While that is cooking you can assemble your meatballs. In a medium/large bowl put:

1/4-1/2 C breadcrumbs or instant oatmeal or crushed crackers (you get the idea)
1 egg
1 small onion grated
3 cloves minced garlic
3T ketchup
1/4C fresh parsley (I just threw in some dried parsley and guessed at how much)
1/4C parmesan & 1/4C ramano (I just used 1/2C parm)
1t salt
1/4t pepper
Mrs. Dash Italian seasoning to taste
1 lb turkey meat


Mix well and make in to smallish balls, I used a table spoon to grab up the meat each time to try and get a uniform size. Bake @ 350 degrees for 20 minutes or so and check to be sure the middle isn't pink.

Flip squash and then bake an additional 15 minutes or until flesh is tender. Use a fork to scrape out "spaghetti."


Top spaghetti squash with desired sauce. (tomato sauce, alfredo, or a simple olive oil and basil toss) Then put meat balls on top. Serve about 8 meatballs per person. Should serve about 4 people.

(I heated olive oil and garlic in a pan and cooked the spaghetti for about 5 more minutes, then I added basil and parsley. Once plated I sprinkled parm on top and then added the meatballs.)