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Savory Meatballs with Spaghetti Squash and Tomato Sauce

A healthier way to make spaghetti and meatballs without losing flavor.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Entree, Main Course
Cuisine: American, Italian
Keyword: baked, spaghetti squash, turkey
Servings: 4
Calories: 592kcal
Author: Ridiculously Healthy Recipes

Ingredients

Meatballs

  • 1 lb extra lean ground turkey breast
  • 1/2 lb extra lean ground beef
  • 1 small onion chopped
  • 1/4 cup chopped green pepper
  • 1 cup planko breadcrumbs
  • 2 eggs
  • 3 tbsp tomato paste
  • 1/2 cup vegetable broth
  • 1/2 tsp smoked paprika
  • 1 tbsp minced garlic
  • 1/2 tsp red pepper flakes
  • salt and pepper, to taste
  • olive oil spray

Spaghetti Squash

  • 1 medium spaghetti squash
  • olive oil spray
  • grated parmesan cheese, to taste

Tomato Sauce

  • 10 Roma tomatoes
  • 1/2 green pepper, chopped
  • 1 medium onion, chopped
  • 1 jalapeno, seeded and chopped
  • 1 garlic bulb
  • 1 tsp red pepper flakes
  • 1 tsp organic raw and unfiltered honey
  • 1 tbsp Italian seasoning
  • 1/2 vegetable broth
  • 6 ounces tomato paste
  • desired salt and pepper
  • spray olive oil
  • parmesan cheese

Instructions

Meatballs

  • In a large bowl, combine the ground turkey, ground beef, eggs, vegetable broth, and tomato paste.
  • Add the chopped onion, green pepper, and panko breadcrumbs.
  • Add the garlic, smoked paprika, red pepper flakes, salt, and pepper.Mix until just combined, then form into 10–12 meatballs.
  • Lightly coat a baking dish with olive oil spray and arrange the meatballs in the dish.
  • Bake at 400°F for about 30 minutes, or until the meatballs are cooked through.

Tomato Sauce

  • Boil the tomatoes for a few minutes, then cool and remove the skins.
  • Cut the top from the garlic bulb, drizzle with olive oil, and wrap in foil. Roast at 400°F for about 40 minutes.
  • Lightly coat a skillet with olive oil spray. Sauté the green pepper, onion, and jalapeño until softened.Crush the peeled tomatoes in a large pot.
  • Add the sautéed vegetables, roasted garlic, red pepper flakes, honey, Italian seasoning, vegetable broth, and tomato paste.
  • Season with salt and pepper to taste.
  • Simmer uncovered for about 1 hour, stirring occasionally.

Spaghetti Squash

  • Cut the spaghetti squash in half lengthwise and remove the seeds.
  • Lightly spray the cut sides with olive oil.Place the squash cut-side down in a baking dish.
  • Bake at 400°F for about 45–60 minutes, or until tender.
  • Use a fork to scrape the squash into strands.

Serving

  • Divide the spaghetti squash among serving plates.
  • Spoon tomato sauce over the squash.
  • Top with meatballs and additional sauce.
  • Finish with grated Parmesan cheese.

Notes

  • Raw meatballs can be frozen for later use.
  • Use double-concentrated tomato paste made with tomatoes as the only ingredient.
  • Microwave the spaghetti squash for 3–5 minutes to make it easier to cut.
  • Cut the tops from the tomatoes, boil for a few minutes, then cool and remove the skins.
  • Use a potato masher to break up the tomatoes.
 

Nutrition

Serving: 1serving | Calories: 592kcal | Carbohydrates: 74g | Protein: 49g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 900mg | Potassium: 1921mg | Fiber: 11g | Sugar: 22g | Vitamin A: 3113IU | Vitamin C: 67mg | Calcium: 154mg | Iron: 6mg