SPAGHETTI SQUASH AND MEATBALLS

Spaghetti Squash and Meatballs image

Spaghetti squash and meatballs. You can top with sauce too, if you like.

Provided by KNOEL1414

Categories Spaghetti Squash Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

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Ingredients

1 (4 pound) spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil, or as needed
sea salt and freshly ground black pepper to taste
1 medium zucchini, roughly chopped
½ medium onion, roughly chopped
½ medium red bell pepper, roughly chopped
2 cloves garlic
½ medium yam, peeled and chopped
½ cup chopped carrots
2 pounds lean ground turkey
1 cup almond meal
2 large eggs
½ teaspoon sea salt
freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
Season spaghetti squash with salt and pepper and top with meatballs.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 29 g, Cholesterol 130.4 mg, Fat 20.6 g, Fiber 3.5 g, Protein 29.8 g, SaturatedFat 3.7 g, Sodium 241.4 mg, Sugar 2.2 g