Sun Dried Tomato Meatballs with Spaghetti Squash
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- 1 large spaghetti squash
- Coconut oil
- Salt, pepper and herbs of choice
- Sun Dried Tomato Meatballs:
- 1/2 cup gluten-free oats
- 1 1/4 pounds 93% lean ground turkey
- 6 sun-dried tomatoes, in oil, finely chopped
- 1/4 cup finely minced yellow onion
- 1/2 cup finely minced spinach
- 3 garlic cloves, minced
- 1/4 cup unsweetened almond milk (or milk of choice)
- ¼ cup nutritional yeast (cheese substitute)
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups your favorite marinara sauce
- Preheat oven to 375 degrees. To prepare spaghetti squash, cut the squash in half and scrape out seeds. Line a rimmed baking dish with aluminum foil that is greased. Season the spaghetti squash with coconut oil or olive oil, salt, pepper and herbs of choice. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Test the strands by running a fork through; if they are still slightly hard and are crunchy when you taste if, place back in oven until al dente. Once cooked through, remove from the oven and let rest until cool enough to handle. Once cool enough to handle, scrape the strands to create your spaghetti.
- In a blender, add the oats and process until flour consistency.
In a mixing bowl, combine the oat flour, turkey, sun-dried tomatoes, onion, spinach, garlic, milk, nutritional yeast, egg, salt and pepper. Mix until just combined. Don’t over mix as it will create a tough meatball.
In a greased baking dish, add marinara; roll meat into golf ball size meatballs. Place in marinara filled dish, and bake at 375 degrees F, for 15-17 minutes, or until no longer pink on the inside and the meat reaches an internal temp of 165 degrees.
Once spaghetti squash is complete, divide between 4 plates, top with meatballs and marinara.