I had bought a spaghetti squash a few days ago, and finally got around to making it. I was not sure what to make with it, so I went with the “spaghetti” theme and made turkey meatballs and a tomato-chickpea sauce. Like real pasta only tons more fiber and quite delicious!
1 can chickpeas, drained
1 can diced tomatoes
2 garlic cloves, diced
1 1/2 cups water/chicken stock
1 pound ground turkey
1/4 cup bread crumbs
3 cloves garlic, diced
1/4 onion, grated
1/4 cup ketchup
1/4 cup blue cheese/parmesan cheese
Step 1: Bake the spaghetti squash face-down for 1 hour at 375 or microwave 10 minutes then bake for 30.
Step 2: Mix all meatball ingredients in a bowl.
Step 3: Cook the chickpeas in a sauce pot for ~5 minutes. Then add the diced tomatoes, water, and seasonings and simmer.
Step 5: When the squash cools, use a fork to pull the strands out.
One thought on “Spaghetti squash ‘pasta’ with Turkey Meatballs and Tomato-Chickpea Sauce”
I really enjoyed this recipe! It’s healthy, hearty and tastes great with blue cheese. Also, if you’re looking to cut costs even more, the ketchup is completely unnecessary.