Looking for a perfect dinner meal that is healthy, delectable, and fabulously easy? Search no further than our Spaghetti Squash Meatball Parmigiana! This is the ideal recipe to Cook Once, Eat Twice with, as the meatballs can be prepared ahead of time, which allows you to refrigerate or freeze them and save it for later. The spaghetti squash can also be made ahead of time, and it can be stored for 3-5 days in the refrigerator or three months in the freezer. We love how easy this is to make—all you have to do is a little prep work, then stick it in the oven for an hour and relax! The nutrition content is on point, as well; spaghetti squash is low in calories, fat, and sodium, while rich in vitamin C, omega-3 fatty acids, and beta-carotene. So go ahead and enjoy our low in calorie, yet rich in flavor recipe filled with vitamins and minerals! It is guaranteed to become a new staple around your household—it certainly is one for us!
1 medium spaghetti squash, or 2 small spaghetti squash
1 lb organic ground turkey (ground beef or ground chicken can be substituted)
½ cup gluten free bread crumbs or whole-wheat bread crumbs
¼ teaspoon sea salt
¼ teaspoon pepper
½ teaspoon garlic powder
¼ cup grated (finely diced) onion
⅓ cup mushrooms puréed (2 medium mushrooms)
1 teaspoon parsley, dried
½ teaspoon oregano, dried
1 tablespoon olive oil
2 ½ cups organic Marinara Sauce, no salt added
½ cup mozzarella cheese or Parmesan cheese (optional)
For the squash:
Preheat oven to 400 degrees.
Place the squash in a medium sized baking dish or roasting pan. Poke a fork in several places in the squash so steam escapes.
Roast the squash about 45-60 minutes until a fork can easily pierce through into the squash.
While spaghetti squash is cooking, prepare the meatballs.
Remove the squash when done and let cool.
For the meatballs:
In a large bowl combine turkey, egg, breadcrumbs, salt, pepper, garlic powder, onion, mushrooms, parsley, and oregano, stirring thoroughly.
Gently roll the meat mixture between your hands and shape into 25 meatballs, each about 1 ¼ inch diameter.
Add olive oil or cooking spray to the baking sheet, then arrange the meatballs on the baking sheet spaced slightly apart.
Bake meatballs at 400 ° F for 20-25 minutes, or until they register 165 ° F in the middle on an instant thermometer.
Remove the meatballs and let them cool.
In a large saucepan add the marinara sauce and meatballs, and warm up.
Per serving: place 5 meatballs in one half of each spaghetti squash or place spaghetti squash and meatballs in a casserole dish.
Top with mozzarella or Parmesan cheese.
Return spaghetti squash or casserole dish with spaghetti squash and meatballs to the oven.
Turn to broil and broil the spaghetti squash & meatballs for 2-3 minutes until cheese is melted and golden brown.
If you prefer to omit the cheese add the meatballs and sauce to the Spaghetti squash, broiling is not necessary.
If you use the Cook Once, Eat Twice method you would heat the marinara sauce in a large saucepan add the meatballs until they are heated through. Add a little marinara sauce to the spaghetti squash and heat that up either in the microwave, in a saucepan or in the oven. Place the meatballs and marinara sauce over the spaghetti squash. You can easily omit the cheese or a cheese substitute if you prefer.