Cheesy Baked Spaghetti Squash with Roasted Red Pepper Turkey Meatballs
 
Prep time
Cook time
Total time
 
:
: gluten free, main dish, casserole
Serves: 8-10
Ingredients
  • Baked spaghetti squash
  • 1 3- to 4-pound spaghetti squash,
  • halved lengthwise and seeded
  • salt
  • freshly ground pepper
  • 2 cloves garlic, peeled and halved
  • ¼ cup water
  • Turkey meatballs
  • 16 ounces lean ground turkey
  • 1 clove garlic, finely chopped
  • ½ cup chopped onion
  • ¼ cup chopped roasted red pepper
  • ¼ cup gluten-free oatmeal
  • 3 tablespoons Parmesan cheese
  • ¼ cup ketchup
  • ¼ cup julienned dark greens such as spinach, kale, Swiss chard or collard greens
  • Sauce
  • 2 teaspoons olive oil
  • ½ cup chopped onions
  • 2 cloves garlic, peeled and finely chopped
  • 1 15-ounce can diced tomatoes
  • ½ cup chopped roasted red pepper
  • salt
  • freshly ground pepper
  • Cheese mixture and topping
  • ½ cup grated Parmesan cheese
  • 16 ounces low-fat ricotta cheese
  • 2 cups low-fat mozzarella cheese
  • 2 teaspoons dried parsley or basil
  • flakes (optional)
Instructions
  1. For the spaghetti squash
  2. Preheat oven to 400 degrees F.
  3. Line baking pan with aluminum foil.
  4. Sprinkle both halves of the spaghetti
  5. squash with salt and pepper.
  6. Place the halves, cut side down, on the baking sheet and place 2 halves of a garlic clove underneath each half. Add ¼ cup water to the roasting pan. Roast for 45 minutes, or until tender. Remove from oven.
  7. Using a fork, carefully shred the flesh into strands and place them into a bowl. Gently mash the roasted garlic cloves and mix with the spaghetti squash. Set aside. Discard the skin of the squash. Leave the oven on.
  8. For the meatballs
  9. Cover a rimmed baking sheet with aluminum foil.
  10. In a mixing bowl combine all the turkey meatball ingredients.
  11. Shape into 24 meatballs, about 2 inches each, and place them on the baking sheet.
  12. Cook in the preheated oven at 400 degrees F for 20 minutes. Remove and reduce the oven temperature to 350 degrees F.
  13. For the sauce
  14. In a saucepan over medium heat, sauté the onions in the olive oil until soft and lightly golden.
  15. Stir in the garlic and cook for another 2 minutes.
  16. Add the diced tomatoes and roasted red pepper. Reduce to simmer, cover and cook for 20 minutes. Turn the burner off and allow to cool.
  17. When cooled use an immersion blender to puree the sauce as finely as you prefer. If you do not have an immersion blender put the mixture into a blender and process the sauce as finely as desired. Season to taste with salt and pepper. Set aside.
  18. To assemble
  19. Mix ¼ cup of the grated Parmesan cheese with the roasted spaghetti squash.
  20. Combine the ricotta cheese, ½ cup of the low-fat mozzarella cheese and dried parsley.
  21. Prepare either 12 to 18 muffin molds, a 11-inch-by-9-inch baking dish or 2 9-inch pie plates with light olive oil.
  22. Gently press the spaghetti squash mixture into the bottom and up the sides of the muffin molds or the baking dish. For muffins, use approximately ¼ cup squash, 1 tablespoon cheese mixture and 1 meatball per muffin mold. Cover with the cheese mixture and top with meatballs and sauce. Sprinkle with the remaining 1 ½ cups mozzarella cheese and ¼ cup grated Parmesan cheese.
  23. Bake in the preheated oven at 350 degrees F for 40 minutes, or until golden.
  24. Allow to rest for 5 minutes before removing from the muffin tin or cutting to serve.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/spaghetti-squash-red-pepper-meatballs/