I love making meals that my pickiest eater gobbles down!  When asked if she liked this dinner she said, “why wouldn’t I?”

She usually doesn’t love squash, but the sweet flavor and spaghetti-like texture of this squash are an exception.

Simple turkey meatballs are baked with Parmesan and breadcrumbs, dunked in some marina and served atop roasted spaghetti squash.

The idea came from Martha Stewart and I slightly modified my friend Sandra’s turkey meatball recipe.  Thanks Martha and Sandra!

Happy Cooking!

~ Gena

Ingredients:

Serves 5

• 1 large spaghetti squash (I had to use two because they seemed extra small)
• 1 T olive oil
• 30 oz marinara or pasta sauce (I like Classico Tomato and Basil)
• 1 lb. ground turkey
• 2 pieces bread (I use the heels of our favorite bread, Rudis whole wheat)
• 1 t. sea salt plus more for salting squash
• 1/2 t. black pepper plus more for squash
• 1 egg
• 1/2 t. dried basil
• 1/2 t. dried oregano
• 1/2 t. fresh parsley, chopped
• 1/2 cup Parmesan (I like to use fresh grated) plus more for topping

Directions:

• Preheat oven to 400 F.
• Carefully cut squash in half lengthwise.  Scoop out seeds.  Place on a cookie sheet, cut side up and sprinkle a little olive oil into each squash half.  Sprinkle salt and pepper to taste.
• Bake for 55-70 min. or until fork tender.  Let cool.
• Meanwhile make meatballs.  Add turkey to a large mixing bowl.
• Place bread into a food processor and mix until you have breadcrumbs, about one minute. Add to turkey.
• Add salt, pepper, egg, basil, oregano, parsley and Parmesan to bowl with turkey and breadcrumbs.  Mix well until all ingredients are well incorporated.  (I use my hands!)
• Form into meatballs and place onto a parchment lined baking sheet.  Bake for 12-15 min. or until cooked through.
• While meatballs are cooking, heat marinara in a large skillet over low heat.
• Place cooked meatballs into marinara and gently stir to coat.
• To serve, use a fork to scrape out squash onto a plate.  Top with meatballs, sauce and extra Parmesan.

Enjoy!!