Turkey Meatballs with Spaghetti Squash and Marinara

Tender ground turkey meatballs nestle into golden roasted spaghetti squash strands, draped in a bright tomato-basil marinara. The squash roasts until its flesh pulls into delicate ribbons, standing in beautifully for pasta. The meatballs stay moist and light, and the marinara brings it all together with gentle acidity and fresh basil. It's comfort food that leaves you satisfied, not stuffed.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
50 minutes
Total time
55 minutes

Ingredients

  • 1 medium (about 3 lb) spaghetti squash, halved lengthwise and seeded
  • 3 tbsp olive oil, divided
  • to taste salt
  • to taste black pepper, freshly ground
  • 1¼ lb ground turkey
  • 3 cloves garlic, minced
  • 3 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • ¼ cup fresh basil, torn or roughly chopped
  • 1 tsp granulated sugar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Halve 1 medium spaghetti squash (about 3 lb / 1.4 kg) lengthwise and scoop out the seeds with a spoon.
  3. Drizzle the cut sides of the squash with 1 tbsp olive oil (15 ml), then season with salt and black pepper. Place cut-side down on a large baking sheet lined with parchment or foil.
  4. Roast the squash for 40 minutes, until the flesh is tender and pulls into strands easily with a fork. While the squash roasts, prepare the meatballs and marinara.
  5. Mince 3 cloves garlic.
  6. Finely chop 3 tbsp fresh parsley (10 g).
  7. In a large mixing bowl, combine 1¼ lb ground turkey (565 g), the 3 cloves garlic, minced, 3 tbsp fresh parsley, chopped (10 g), 1 tsp dried oregano (5 ml), ½ tsp salt, and ¼ tsp black pepper. Mix gently with your hands until just combined. Don't overwork it or the meatballs will be dense.
  8. Roll the mixture into 16 meatballs, each about the size of a golf ball (roughly 1½ inches across).
  9. Heat 1 tbsp olive oil (15 ml) in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed). Sear for 6 to 8 minutes, turning occasionally, until browned on all sides. They don't need to cook through yet. Transfer to a plate.
  10. In the same skillet (wiped clean if there are burnt bits), heat 1 tbsp olive oil (15 ml) over medium heat. Add 2 tbsp tomato paste (30 g) and cook for 1 minute, stirring, until it darkens slightly and smells sweet.
  11. Pour in 1 (28 oz / 800 g) can crushed tomatoes. Add ½ tsp salt, ¼ tsp black pepper, and 1 tsp granulated sugar (4 g) if using. Stir, then bring to a gentle simmer.
  12. Nestle the browned meatballs into the marinara. Cover and simmer for 15 minutes, until the meatballs are cooked through (internal temp 165°F / 74°C) and the sauce has thickened slightly.
  13. While the meatballs simmer, tear or roughly chop ¼ cup fresh basil (10 g).
  14. When the squash is done, remove from the oven and let it cool for a few minutes. Use a fork to scrape the flesh into long strands, working from the edges toward the center.
  15. Stir the ¼ cup fresh basil, torn (10 g) into the marinara just before serving. Taste and adjust salt if needed.
  16. Divide the spaghetti squash strands among four bowls. Top each with meatballs and marinara. Finish with extra basil if you like.