The spaghetti squash tutorial on Organically Mo shows you how to use a fork to create the spaghetti strands.

Photo courtesy of David Guas

recipes

Turkey Meatballs with Spaghetti Squash
Chef David Guas – Chef/Owner Bayou Bakery, Coffee Bar & Eatery, 
Arlington, VA and Washington, DC (coming this winter)

Host, Travel Channel's American Grilled

Serves: 4 Adults, or 2 Adults & 3-4 Children

For the Turkey Meatballs             

Yields 12-2oz meatballs, or 24-1oz meatballs 

(The smaller 1oz meatballs are easier for kids to help prepare and to eat!)

Ingredients

1 pound                Turkey, ground

1/3 each                Sweet onions

1/4 each                Green bell pepper

1 clove                  Garlic

1/2 tablespoon      Salt, kosher

1/2 teaspoons       Ground black pepper

1 each                   Whole egg

1 1/4 cups             Bread crumbs

1/2 cup                  Parmesan cheese, grated

2 tsp                      Oregano, dried

2 tsp                      Basil, dried

1 tsp                      Thyme, dried

Preheat oven to 375 degrees Fahrenheit. Place onion, bell pepper, and garlic in a blender and puree until completely broken down [45 seconds]. Pour over the ground meat in a large mixing bowl. Add the eggs, as well as all of the remaining ingredients and mix well. Portion the meat filling out into 2oz portions (about the size of a golf ball) and with damp hands roll the portioned meat into balls. Drizzle with extra-virgin olive oil, season with creole seasoning, as desired, and bake in a 375 degrees Fahrenheit oven for 20-25 minutes.  

For the Spaghetti Squash

Ingredients

1 medium          Spaghetti squash [2-3 pounds]

To season         Olive oil

To season         Salt

To season         Pepper

Procedure

Preheat the oven to 420 degrees Fahrenheit while you prepare the squash. Using a chef’s knife, carefully cut the squash lengthwise, from end to end. Once open, use a spoon to scrape out the seeds and sinewy parts only. [Note: you can save seeds to be roasted for a healthy snack.] Season with olive oil, salt and pepper and place squash halves cut-side down in a roasting pan and add just enough water to cover the bottom. Cover tightly with tinfoil. Place roasting pan in oven and cook for 30-45 minutes. [More time may be needed depending on the size of the squash.] After 30 minutes, check to see if the squash is tender by piercing with a fork. The flesh should separate easily. For al dente, remove sooner – or continue to cook for more tender “noodles.” 

When done, remove squash from oven, allow to cool until comfortable to handle and then use a fork to rake the flesh horizontally into long, spaghetti-like strands. 

Serving

Serve 1/4 squash topped with 3 meatballs for each adult, and 1/6 squash topped with 1-2 meatballs for each child. 

​Top with your favorite marinara sauce, olive oil with Parmesan cheese, or any other family-favorite sauce recipe.