wholeliving

Spaghetti Squash with Turkey Meatballs

This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.
Martha Stewart Living, October 2010
  • Yield Serves 4
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Ingredients

  • 1 spaghetti squash (about 3 pounds), halved lengthwise
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/2 ounce grated Parmesan cheese (3 tablespoons)
  • 1 tablespoon dried breadcrumbs
  • 8 ounces lean ground turkey
  • 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 4 ounces baby spinach (about 5 cups), washed well

Directions

  1. Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.

  2. Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.

  3. Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.

  4. Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.

  5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Recipe Reviews

Reviews (3)

  • 20 Aug, 2012

    Just made this tonight and it was delicious! My husband was a little Leary to try spaghetti squash, and he loved it! Definitely a keeper!

  • 28 Jan, 2011

    This was FAB! I made a few adjustments... To save 45 minutes of oven time, I steamed the squash in the microwave and used glutten free oatmeal (ground in my mini-prep) instead of bread crumbs. Even my "are we having chicken or turkey again" husband loved it!

  • 22 Nov, 2010

    This was delicious!

    However, it would be helpful if the directions were more step by step. I found them to be kind of confusing and unclear.

    Great dish though!