This Roasted Spaghetti Squash And Meatballs In Garlic Tomato Sauce is a great beginner meatball recipe – few ingredients and even fewer steps! These can be added to the roasted spaghetti squash, pasta of your choosing, or thrown into a meatball sub. Throw your spaghetti squash into the oven first, then mix up your meatballs and sauce, so everything finishes at the same time!
Guilt-Free Roasted Spaghetti Squash And Meatballs In Garlic Tomato Sauce
FOR THE SPAGHETTI SQUASH:
- 1 whole spaghetti squash cut lengthwise
- 1 jar water enough to fill pan up ½ inch
FOR THE SAUCE:
- 4 cloves garlic chopped
- 1 teaspoon olive oil
- 1 can whole tomatoes 28-ounce, low sodium
- 1 can tomato sauce 15-ounce
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt or to taste
- 1.5 teaspoon dried oregano
- 1.5 teaspoon dried basil
FOR THE MEATBALLS:
- 1½ pound lean ground turkey
- 1 pound ground beef I used 80/20 ratio
- 1 medium green pepper finely chopped
- 1 medium yellow onion finely chopped
- ½ teaspoon nutmeg
- ¼ cup parsley finely chopped
- ⅔ cup whole wheat bread crumbs
- 2 tablespoons olive oil
For the spaghetti squash:
- Preheat the oven to 375 degrees.
- Cut spaghetti squash lengthwise.
- Using a baking dish (a lasagna dish works perfectly), place squash cut side down into the dish.
- Fill the dish with ½ inch of water. Cover with aluminum foil.
- Cook for 45 minutes. Remove squash and flip over (cut side up). Be careful when removing foil – steam is hot!
- Cook for an additional 15 minutes or until squash is very tender.
- Allow to slightly cool. Remove seeds using a spoon. Then, using a fork, shred the remainder of the squash into “spaghetti-like” strands.
For the sauce:
- Heat a large pot over medium heat. Add 1 teaspoon olive oil.
- Saute garlic until fragrant – about 4 minutes.
- Add whole tomatoes and tomato sauce. Gradually break up large pieces using a spoon.
- Add pepper, salt, oregano, and basil.
- Turn heat to low and allow the sauce to simmer and thicken while you prepare the albondigas.
For the meatballs:
- Add ground turkey, ground beef, green pepper, onion, nutmeg, parsley, and bread crumbs to a large mixing bowl. Combine using a large spoon or your hands. (It’s much easier with your hands!)
- Form meatballs using a spoon. Each meatball should use up about 2 tablespoons of the mixture. I ended up with about 35 in total.
- Heat a large saute pan over medium-high heat. Add 2 tablespoons of olive oil (you may need additional oil with several batches).
- In batches of 12 meatballs, brown on all sides. Turn using tongs to brown evenly. This should take about 5 minutes per batch.
- Add meatballs to tomato sauce.
- Cover, with heat on low, and allow to simmer for 25 minutes.
To complete the recipe:
- Combine spaghetti squash and albondigas – with plenty of sauce – on your plate. Top with additional parmesan cheese or fresh parsley.