As I’ve said before, spaghetti squash is one of my favorite vegetables. While I normally serve it with a basic meat sauce, I decided that I wanted to change things up a bit this time. This is a fun spin on my normal go-to. I usually cook my spaghetti squash ahead of time on the weekends as part of my Sunday meal prep so that recipes like this one can come together quickly during the week!
- 1.25 lbs lean ground turkey
- 1/2 cup milk
- 1/2 cup Italian breadcrumbs
- 2 tsp salt
- 1 teaspoon red pepper flakes
- 1 Tbsp minced garlic
- 1 jar marinara sauce (try to find one with limited or no added sugar)
Spaghetti Squash Fritters
- 1 spaghetti squash, cooked and scraped into spaghetti strands
- 2 eggs
- 1/3 cup blanched almond flour
- 1 Tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Olive Oil
For the meatballs:
- Preheat the oven to 375 degrees F.
- Combine the milk and breadcrumbs in a small bowl and mix well. Allow this mixture to stand for 5 minutes.
- In a large bowl, combine ground turkey, salt, red pepper flakes, garlic, and soaked breadcrumbs.
- Mix mixture with hands and shape the mixture into 20-24 (1 1/2 inch) meatballs. Place these meatballs on a greased baking sheet.
- Bake for 20 minutes. Meanwhile, begin to simmer marinara sauce in a large pan or pot on a low temperature.
- Once meatballs are done, place meatballs in sauce and simmer with sauce for 10-15 minutes.
For the spaghetti squash fritters:
- While the meatballs are simmering, start on the fritters.
- Mix the spaghetti squash with eggs, almond flour, garlic, oregano, basil, onion powder, salt and pepper.
- Preheat a large frying pan over high heat and coat it with olive oil.
- Drop the squash mixture into 3-inch circles (similar to pancake size) and cook them on high for 3 minutes. Turn the fritters and cook them on the other side for the 3 minutes.
- Serve fritters with turkey meatballs and sauce!