Turkey Meatballs with Spaghetti Squash in Tomato Sauce |
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Prep Time: 25 Minutes Cook Time: 105 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Ingredients:
2 pounds spaghetti squash |
3 tablespoons olive oil |
2 cloves garlic, minced |
1 onion, chopped |
one 16-ounce can san marzano diced tomatoes |
one 16-ounce can san marzano tomato sauce |
2 pounds ground turkey meat |
1 loaf italian bread, chopped |
1 cup milk |
1 cup grated parmesan |
1 bunch fresh basil, large stems removed, chopped |
1 bunch fresh parsley, chopped |
vegetable oil, for frying |
Directions:
1. Preheat the oven to 350 degrees F.
2. Halve the squash lengthwise and remove the seeds. Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.
3. Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes.
4. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.
5. Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through.
6. Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.
7. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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