Spaghetti Squash with Meatballs and Marinara
Meatballs and marinara over roasted spaghetti squash instead of pasta. Grain-free, high-protein, and $2.54 a serving.
Ingredients
- 1 lb Festive Ground Turkey
- 1 lb Ground Beef (85% lean)
- 1 tbsp Italian Seasoning
- 1 Spaghetti Squash
- 1 jar Great Value Tomato Basil Pasta Sauce (24 oz)
- 12 oz Thin Sliced Provolone Cheese (12 slices)
Instructions
- Make the meatballs: Combine the ground turkey, ground beef, and Italian seasoning in a large bowl. Mix gently just until combined — overmixing makes meatballs dense and tough. Form into evenly sized meatballs and place on a baking sheet. If the mixture feels sticky, lightly oil your hands rather than adding breadcrumbs.
- Bake the meatballs: Bake at 350°F for 20–25 minutes, until browned outside, firm to the touch, and 165°F internally. Set aside, reserving a small amount of the pan drippings.💡 Tip: If you don't have a meat thermometer, these will finish cooking in the sauce. Bake until firm on the outside and no pink shows on the inside.
- Roast the spaghetti squash: While the meatballs bake, cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little of the reserved meatball fat — this adds richness and keeps the squash from tasting watery. Place cut-side down on a baking sheet and roast at 350°F for 35–45 minutes, until a fork pulls the flesh into spaghetti-like strands. Undercooked squash won't shred properly and turns mushy instead of stringy.
- Heat the sauce: Warm the marinara in a skillet over medium-low heat. Add the meatballs and simmer 5–10 minutes so they absorb flavor and stay juicy.
- Assemble: Shred the squash into strands with a fork. Top with marinara and meatballs, add the provolone, and let it melt slightly before serving.
Video
Notes
Nutrition estimated with Cronometer.