Honey, I have been doing spaghetti squash all wrong! Last night, after retrieving the cooked squash from the oven, I patiently waited for it to cool before attempting to disassemble.
Scooping out hot strands is tricky, the little devil is hard to handle and not fun, for me anyway. They were smallish so I thought why not just pile the meatballs right into each one and serve?
I love the presentation, my only regret is not sprinkling some parmesan cheese all over the top before taking the picture…
- 2 small spaghetti squash, cut in half lengthwise and seeds scooped out
- 1 tablespoon olive oil
- sprinkle of salt and pepper
- 1 medium onion, chopped fine
- 2 tablespoons of olive oil
- 2-3 cloves of garlic, minced
- 2 lbs ground turkey
- 1 egg, beaten
- 1/4 cup gf breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 can of tomato paste 6 ounce
- handful of chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can chicken stock, 14 oz
Heat your oven to 375 degrees F.
Cut squash in half lengthwise and scoop out seeds in center.
Sprinkle with olive oil and some salt and pepper, then place cut side down in baking dish and bake for 40-60 minutes.
In the meantime in a medium pan over med heat cook the onion until soft, approx. 4 mins, add the garlic cook another 30 seconds then remove from heat.
Grab a large bowl and add the cooked onion garlic mixture (once it has cooled a bit), ground turkey, egg, breadcrumbs, parmesan, tomato paste in dollops, salt and pepper, and parsley.
Mix with a large fork, don't overmix.
Scoop with ice cream scoop onto baking pan, or use a tablespoon to scoop up and form a bit in your hands.
Once you have all the meatballs on the tray pour the chicken stock around them so that there is a thin layer of stock all over the pan.
Bake 30-35 mins, turning over halfway through.
Remove from oven and pile into cooked squash then top with your favorite tomato sauce and a good sprinkling of parmesan cheese and parsley.