Recipe: Spaghetti Squash with Turkey Meatballs and Marinara

This delicious healthier option is filling, tasty and will leave you feeling like you made a wise decision! This dish is also currently available at Roundabout Grill.

Marinara Sauce
4 tablespoons extra virgin olive oil
1 pound white onion
1/2 pound celery diced
1/2 pound bell pepper diced
1 tablespoon Italian seasoning
2 tablespoons fresh basil
1 gallon diced canned tomatoes
2 tablespoons minced garlic
2 tablespoons Italian parsley
1 pinch chile flakes

Turkey Meatballs
2 pounds ground turkey
2 tablespoons garlic
2 each eggs
1 tablespoon kosher salt
1 teaspoon black pepper
1 cup red bell pepper
1 cup white onion
1/2 cup celery
1 cup oatmeal

Spaghetti Squash
2 each spaghetti squash
1/2 cup milk
1 tablespoon Italian seasoning

Spaghetti Squash
Cut in 1/2 clean seeds out with spoon and place flat side down/skin side up and bake at 375 for 1 hour

Remove squash from oven and cool a bit, then using a fork shred the squash onto a platter and set aside for use later

Place olive oil and all vegetables in a large pot and cook on medium for 25 minutes, than add garlic and Italian seasoning, and cook for 5 minutes more

Add tomatoes and mix well cook additional 1 hour on low then with an immersion blender, puree the tomatoes

Lastly season with salt and pepper and stir in the fresh herbs

Place all vegetables in a food processor and puree for 45 seconds, pulse to chop very small

Place all vegetables into a colander or china cap and press out the water, take the vegetables that should be dry and add them to a bowl

Place the turkey in the bowl and then mix vegetables and turkey together. Next add the milk, oatmeal, Italian seasoning, and eggs to food processor and blend until smooth paste

Add the paste to turkey mixture and mix well. Form meatballs into 2 oz meatballs and bake at 375 for 35 minutes

Plating Instructions

Place 8 oz spaghetti squash into bowl and then top with 2 meatballs and cover with marinara; garnish with parmesan cheese and parsley