YOUR SOLIN GENERATED RECIPE
Garlic-Herb Roasted Spaghetti Squash with Turkey Meatballs
Savor the delightful combination of tender, roasted spaghetti squash woven through with savory turkey meatballs, elevated by a bright garlic-herb seasoning. This vibrant dish showcases the sweet nuttiness of roasted squash paired with the rich, juicy flavor of lean turkey, creating a balanced and satisfying meal perfect for dinner or a hearty lunch.
INGREDIENTS
3 cups Spaghetti Squash (cooked)
10 ounces Ground Turkey (93% lean)
1 Egg
1/4 cup Plain Breadcrumbs
2 teaspoons Olive Oil
2 cloves Garlic
2 tablespoons Fresh Herbs (Parsley & Oregano)
Salt & Black Pepper, to taste
PREPARATION
Preheat your oven to 400°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 teaspoon of olive oil, season lightly with salt and pepper, and place cut-side down on a baking sheet.
Roast the squash in the oven for 40-45 minutes until the flesh is tender and can be shredded with a fork.
While the squash is roasting, prepare the turkey meatballs. In a bowl, combine the ground turkey, beaten egg, breadcrumbs, minced garlic, chopped fresh herbs, and a pinch of salt and pepper. Mix until just combined and form into small meatballs.
Place the meatballs on a lightly greased baking sheet and bake in the oven (you can place them during the last 20 minutes of the squash roasting) for about 20 minutes, or until cooked through and lightly browned.
Once the spaghetti squash is roasted, use a fork to gently scrape out the strands into a serving bowl.
Top the squash with the turkey meatballs and drizzle with the remaining teaspoon of olive oil. Garnish with additional fresh herbs if desired.
Serve warm and enjoy this balanced, flavorful dish.