YOUR SOLIN GENERATED RECIPE
Garlic-Herb Roasted Spaghetti Squash with Turkey Meatballs
Savor the comforting blend of tender roasted spaghetti squash tossed with savory, garlic-infused turkey meatballs. This dish is elevated with fresh herbs and a hint of olive oil, creating a warming meal that delights the senses while keeping the macros in balance.
INGREDIENTS
1.5 cups cooked Spaghetti Squash (~232g)
6 oz Ground Turkey (93% lean) (~170g)
1 large Egg White
1 tsp Olive Oil
1/4 cup chopped Onion
3 cloves Garlic
1/2 tsp Italian Herbs
Salt and Pepper (to taste)
1 tbsp Fresh Parsley (optional garnish)
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the cut sides with olive oil, sprinkle a pinch of salt and pepper, and place them cut side down on a baking sheet.
Roast the squash in the oven for about 35-40 minutes or until the flesh is tender and can be easily shredded with a fork.
While the squash roasts, combine the ground turkey, egg white, minced garlic, chopped onion, Italian herbs, salt, and pepper in a bowl. Mix thoroughly and form into small meatballs.
Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or add a few drops of olive oil, then gently place the meatballs in the skillet. Cook, turning occasionally, until the meatballs are browned on all sides and cooked through (about 8-10 minutes).
Once the spaghetti squash is done, use a fork to scrape out the flesh into strands.
Toss the squash strands with the cooked meatballs. Adjust seasonings with additional salt and pepper if necessary.
Plate the dish and garnish with freshly chopped parsley. Serve warm and enjoy!