YOUR SOLIN GENERATED RECIPE
Garlic-Herb Roasted Spaghetti Squash with Turkey Meatballs
Enjoy a savory dish featuring tender strands of roasted spaghetti squash tossed with garlic, fresh herbs, and perfectly seasoned turkey meatballs. This dish is light yet satisfying, balancing lean protein with a delightful medley of natural flavors and textures.
INGREDIENTS
1 cup Spaghetti Squash (155g)
6 oz Ground Turkey (170g)
2 cloves Garlic (6g each)
1 tsp Olive Oil (5g)
1/4 cup diced Onion (40g)
1 tbsp Fresh Basil (2g)
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle half of the olive oil over the flesh, and season lightly with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-35 minutes until tender.
Meanwhile, in a bowl, combine the ground turkey, minced garlic, diced onion, dried oregano, chopped basil, a pinch of salt, and pepper. Form the mixture into small meatballs, approximately 1 inch in diameter.
Heat the remaining olive oil in a skillet over medium heat. Add the turkey meatballs and cook for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through.
Once the spaghetti squash is roasted, use a fork to gently scrape the flesh into spaghetti-like strands. Transfer the strands to a serving bowl.
Top the spaghetti squash with the turkey meatballs. Garnish with additional fresh basil if desired, and serve warm.