Turkey-Sage Meatballs With Spaghetti Squash
Yield: 6 to 8 servings
Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
1 large onion, grated
1 pound ground turkey
1 egg plus 1 egg yolk, beaten
2 packed tablespoons finely chopped sage
1/3 cup dried cranberries, roughly chopped
1/4 cup pine nuts, roughly chopped
1 1/2 teaspoons garlic powder
2 teaspoons sea salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil
2 medium to large spaghetti squash
Meanwhile, preheat oven to 400 degrees and line a baking sheet with parchment paper. Slice spaghetti squash lengthwise from head to tail and scoop out seeds. Place squash halves cut-side down on baking sheet and cover with aluminum foil. Roast in oven 35 to 45 minutes until tender.
While squash is cooking, form meatball mixture into 1 1/2-inch balls. Heat olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs on all sides, lower heat,
cover, and cook until cooked though, about 7 minutes.
To serve, rake a fork horizontally across cooked spaghetti squash to scrape flesh into strands. Divide between plates, drizzle olive oil over, sprinkle with salt, and top with meatballs.
Photo credit: Paul Delmont