Name: Turkey Meatballs with Spaghetti Squash in Tomato Sauce
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: about 8 servings
Ingredients: 2 cloves garlic, minced; 2 pounds spaghetti squash; 3 tablespoons olive oil; 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

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. It has not been tested for home use.

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