- Level: Easy
- Total: 2 hr 10 min
- Prep: 25 min
- Cook: 1 hr 45 min
- 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.
