By: Rachel Beason, Kitsap Community Resources

Makes 4 Servings

From the Toolbox:

    • 9″ x 13″ Casserole Dish

    • Baking Sheet

    • Spatula or Tongs

    • Chef’s Knife

    • Cutting Board

    • Mixing Bowl

    • Grater

    • Parchment Paper

Ingredients:

    • 1 large yellow onion, grated (2/3 cup)

    • 3 garlic cloves, minced

    • 1.5 tsp salt

    • 1 tsp paprika

    • 1.5 tsp EACH dried oregano, basil, and pepper

    • 1/4 cup flat leaf parsley, finely chopped

    • 1/2 cup Parmesan cheese, freshly grated

    • 1/2 cup panko breadcrumbs

    • 1 large egg

    • 2 tsp Worcestershire sauce

    • 1/5 lbs. lean ground turkey

    • 2 small to medium spaghetti squash

    • 3 cups marinara sauce (homemade or store bought)

  • Optional toppings: fresh parsley and Parmesan cheese

Directions:

    • Preheat the oven to 400 degrees F.

    • Spaghetti Squash:
        • Pierce the squash down the middle of one side with the tines of a fork.

        • Place on a plate (one at a time) and microwave for five minutes. Remove and let cool until able to handle. Cut off the stem and base, and then cut the squash in half lengthwise. Scoop out the seeds and discard. Drizzle each side of the squash with oil (about 1 Tbsp per squash half) and sprinkle with salt and pepper to taste.

        • Place on a parchment-lined baking sheet, cut side down. Roast for 35-40 minutes on the bottom rack of the oven or until fork tender.

    • Meatballs:
        • Using the large holes on a cheese grater, grate the onion until you have 2/3 cup. Add to a very large mixing bowl. Finely mince, grate, or press the garlic and add it to the bowl. Add the salt, paprika, oregano, basil, pepper, finely chopped parsley, grated Parmesan cheese, panko breadcrumbs, egg, and Worcestershire sauce to the bowl. Stir until all of the ingredients are well combined.

        • Add in the turkey, straight from the fridge (cold turkey is easier to work with). Gently knead the ingredients until combined, being careful not to overwork the meat (this will yield tough/rubbery meatballs).

        • Shape the mixture into balls. Each meatball should measure around 2 tablespoons. Place meatballs on a large plate and refrigerate the first half while forming the second half of the meatballs.

        • Line the casserole dish with parchment paper. Arrange meatballs in the casserole dish, and bake until browned on the top rack of the oven, about 15 to 20 minutes. A thermometer should read 160 degrees F when done.

  • Serve:
    • Using a fork, shred the spaghetti squash and transfer to a plate or serving platter. Warm the marinara and toss with the meatballs. Top the spaghetti squash with the marinara and meatball mixture. If desired, garnish with fresh parsley and grated Parmesan cheese.