Before I go into this recipe, I wanted to say a BIG thank you to Marquis Clarke of Simply Clarke for her amazing job on the new blog design. She was a dream to work with and I absolutely love the new design!
I wasn’t quite sure what I was getting into when I started this recipe. At the end of a long day I didn’t really know where to start. I had to watch a YouTube video so I knew how to cut a spaghetti squash without cutting my hand off. Good news folks…both hands are still attached!
So are you wondering how to cut a spaghetti squash? I ended up using this video to help me. Start with a very sharp knife and insert into the middle of the squash. Be careful, the squash may roll a bit. Work your way around the entire squash until it’s cut in half lengthwise. At a certain point, the squash will start breaking apart on it’s own which will make it easier to cut.
Now the tough part is over! Once you’ve cut the squash in half, season it and lay the squash cut side down on a baking sheet. Cook the squash for about 45 minutes at 375 degrees.
While the squash is cooking, pull together the rest of the ingredients for the meatballs. Cook the onion and garlic together and then mix with the turkey and Parmesan. Form the mixture into 12 balls. Then brown the meatballs over medium heat for about 10 minutes.
Once the squash is done, scrape the flesh so that it comes out in spaghetti-like strands. Add a few meatballs to the squash and you’ve got a dang good meal!
Spaghetti Squash with Turkey Meatballs