Guilt-Free Roasted Spaghetti Squash And Meatballs In Garlic Tomato Sauce

This Roasted Spaghetti Squash And Meatballs In Garlic Tomato Sauce is a great beginner meatball recipe – few ingredients and even fewer steps! These can be added to the roasted spaghetti squash, pasta of your choosing, or thrown into a meatball sub. Throw your spaghetti squash into the oven first, then mix up your meatballs and sauce, so everything finishes at the same time!

Guilt-Free Roasted Spaghetti Squash And Meatballs In Garlic Tomato Sauce

Eleanor Craig

This Roasted Spaghetti Squash And Meatballs In Garlic Tomato Sauce requires a few ingredients and is a great beginner meatballs recipe.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Calories 449 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE SPAGHETTI SQUASH:

• 1 whole spaghetti squash - cut lengthwise
• 1 jar water - enough to fill pan up ½ inch

FOR THE SAUCE:

• 4 cloves garlic - chopped
• 1 teaspoon olive oil
• 1 can tomato - 28-ounce, low sodium
• 1 can ketchup (tomato sauce Australia and UK) - 15-ounce
• 1 teaspoon ground black pepper
• 1 teaspoon salt - or to taste
• 1.5 teaspoon dried oregano
• 1.5 teaspoon dried basil

FOR THE MEATBALLS:

• 1½ pound ground turkey (minced turkey)
• 1 pound ground beef (minced beef) - I used 80/20 ratio
• 1 medium green pepper (green capsicum) - finely chopped
• 1 medium yellow onion - finely chopped
• ½ teaspoon nutmeg
• ¼ cup parsley - finely chopped
• ⅔ cup breadcrumbs
• 2 tablespoons olive oil

Instructions

 

For the spaghetti squash:

• Preheat the oven to 375 degrees.
• Cut spaghetti squash lengthwise.
• Using a baking dish (a lasagna dish works perfectly), place squash cut side down into the dish.
• Fill the dish with ½ inch of water. Cover with aluminum foil.
• Cook for 45 minutes. Remove squash and flip over (cut side up). Be careful when removing foil – steam is hot!
• Cook for an additional 15 minutes or until squash is very tender.
• Allow to slightly cool. Remove seeds using a spoon. Then, using a fork, shred the remainder of the squash into “spaghetti-like” strands.

For the sauce:

• Heat a large pot over medium heat. Add 1 teaspoon olive oil.
• Saute garlic until fragrant – about 4 minutes.
• Add whole tomatoes and tomato sauce. Gradually break up large pieces using a spoon.
• Add pepper, salt, oregano, and basil.
• Turn heat to low and allow the sauce to simmer and thicken while you prepare the albondigas.

For the meatballs:

• Add ground turkey, ground beef, green pepper, onion, nutmeg, parsley, and bread crumbs to a large mixing bowl. Combine using a large spoon or your hands. (It’s much easier with your hands!)
• Form meatballs using a spoon. Each meatball should use up about 2 tablespoons of the mixture. I ended up with about 35 in total.
• Heat a large saute pan over medium-high heat. Add 2 tablespoons of olive oil (you may need additional oil with several batches).
• In batches of 12 meatballs, brown on all sides. Turn using tongs to brown evenly. This should take about 5 minutes per batch.
• Add meatballs to tomato sauce.
• Cover, with heat on low, and allow to simmer for 25 minutes.

To complete the recipe:

• Combine spaghetti squash and albondigas – with plenty of sauce – on your plate. Top with additional parmesan cheese or fresh parsley.

Nutrition

Calories: 449kcalCarbohydrates: 20gProtein: 43gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 116mgSodium: 1101mgPotassium: 977mgFiber: 4gSugar: 6gVitamin A: 818IUVitamin C: 32mgCalcium: 62mgIron: 5mg

How did this recipe turn out for you?We’re eager to hear your thoughts!