A recipe for Spaghetti Squash Spaghetti with turkey ricotta meatballs served, a quick and easy marinara sauce, served over roasted spaghetti squash. The perfect healthy substitute for spaghetti pasta and ground beef meatballs.
As much as we wish we could shoo away our comfort food cravings during bikini season, life just doesn’t always end up that way. If you happen to stumble upon a yearning for spaghetti and meatballs, while also yearning to keep it trim in the summertime, this is the recipe for you.
This gluten-free dish begins with roasted spaghetti squash, brightened up via the addition of some freshly squeezed lemon and fragrant chopped basil. Parmesan adds a touch of complexity and a nice little salty bite.
Hesitant to try subbing anything in for those glorious strands of spaghetti we all know and love so much? Don’t worry. I was too. But, I promise, this isn’t going to hurt a bit. In fact, it’s going to feel pretty good…on your taste buds and on your waistline.
Then come the meatballs. Ricotta and turkey meatballs to be exact. These meatballs are loaded with flavor and baked to absolute perfection. To top it all off? A quick and easy marinara sauce, made from scratch using fire roasted tomatoes and the aromatic touches of sauteed onion and fresh garlic.
It all comes together to create one serious masterpiece of Italian flavors. The only thing you’ll be missing is the calories. Enjoy.
Spaghetti Squash Spaghetti with turkey ricotta meatballs, a quick and easy marinara sauce served over roasted spaghetti squash.
- 1 (4-6 pound) spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Juice of a lemon
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped basil
- 1 tablespoon olive oil
- 1/2 yellow onion minced
- 2 cloves garlic minced
- 2 tablespoons fresh basil minced
- 1 pound 85/15 ground turkey
- 1/3 cup + 1 tablespoon whole-milk Ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 yellow onion finely diced
- 4 cloves garlic minced
- 1 large can 28 ounces fire-roasted, crushed tomatoes
- 1 1/2 tablespoon granulated sugar
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
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For the spaghetti squash, preheat the oven to 375° and have ready a rimmed baking sheet lined with aluminum foil.
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Place the spaghetti squash flesh-side down on the baking sheet and bake for 45 minutes. Remove from the oven, carefully turn over and allow to cool slightly.
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Have ready a medium-sized mixing bowl. Using a fork, scrape out the flesh of the squash and transfer to the bowl. Add the salt, pepper and lemon juice to the squash and stir to thoroughly combine. Add Parmesan and basil. Toss to combine. Set aside until ready to use.
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For the meatballs, raise the oven temperature to 400° and have ready a rimmed sheet pan lined with nonstick aluminum foil.
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Add olive oil to a small sauté pan over medium heat. Add onion and saute 2-3 minutes, just until softened. Add garlic and saute 1 minute more. Remove from the heat and stir in basil. Set aside to cool.
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In a large mixing bowl, combine turkey, Ricotta, Parmesan, salt and pepper. Add in the cooled veggies, and gently mix until all of the ingredients are evenly distributed.
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Using oiled hands, scoop out about two tablespoons of the mixture, roll into a ball, placing each meatball 1” apart on the prepared pan. Bake for 25-27 minutes, or until cooked through. Set aside until ready to use.
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For the marinara, add olive oil to a large sauce pan over medium heat. Add the onion and saute 2-3 minutes, add the garlic and sauté 1 minute more. Add in the tomatoes, sugar, pepper and red pepper flakes and stir to combine. Allow to rapidly simmer for 15 minutes, uncovered, stirring often.
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Place meatballs over the spaghetti squash, top with marinara and toss gently to combine. Serve and enjoy.
Would pair well with:
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