YOUR SOLIN GENERATED RECIPE
Spaghetti Squash with Lean Turkey Meatballs and Fresh Marinara
Enjoy a light yet satisfying dish featuring tender spaghetti squash strands topped with juicy lean turkey meatballs nestled in a vibrant, fresh marinara sauce accented with garlic and basil. This dish offers a comforting balance of bright flavors and clean eating, perfect for refueling your day.
INGREDIENTS
5 oz Lean Ground Turkey
1.5 cups Spaghetti Squash (cooked)
0.75 cup Fresh Marinara Sauce
1 tsp Olive Oil
2 cloves Garlic
2 tbsp Fresh Basil
1 small Onion
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Halve the spaghetti squash, remove seeds, drizzle with a tiny bit of olive oil, and season lightly with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for about 35-40 minutes until tender and easily scraped into strands.
Meanwhile, finely dice the onion and mince the garlic. In a bowl, mix the lean ground turkey with the diced onion, minced garlic, chopped basil, salt, and pepper. Form into small meatballs.
Heat a non-stick skillet over medium heat with a teaspoon of olive oil. Sauté the meatballs for about 8-10 minutes, turning occasionally until browned on all sides and cooked through.
In another pan, gently warm the fresh marinara sauce. You can add a bit of garlic if desired for extra flavor.
Once the spaghetti squash is done, use a fork to scrape out the strands into a serving bowl. Top with the turkey meatballs and drizzle with the marinara sauce.
Garnish with additional fresh basil if desired, and serve warm.