Turkey Meatballs with Spaghetti Squash in Tomato Sauce

Total Time:
2 hr 10 min
25 min
1 hr 45 min

about 8 servings

  • 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
  • Preheat the oven to 350 degrees F.

  • 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.

  • 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.

  • In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.

  • 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.

  • Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.

  • 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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