Cooking spaghetti squash can be done one of two ways. A) You can cut it in half (which is not easy to do) and bake it in a baking dish with about 1/2 inch of water in the bottom, or B) you can poke holes in a whole, uncut squash with a fork and bake it that way using a baking pan with 1/2 inch of water in the bottom. But it will take much, much longer to bake. So the choice is to either struggle with cutting the squash, or bake it for a long time (probably somewhere around 2 hours would be my guess. Personally, I cut mine).
- 1 large spaghetti squash, baked
- 1 jar spaghetti sauce of choice
- 1 1/2 lbs. lean ground turkey meat
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon salt
- 2 whole eggs or 4 egg whites
- Preheat oven to 375 degrees F.
- Bake your squash as you see fit for approximately 1 hour, or until it’s soft and easily pierced with a fork. Once the squash is baked and soft, pull it out of the oven and allow to cool until you can touch it without getting burned. If you haven’t already, cut it in half.
- Using a fork, remove the squash from the shell by scraping it from the top of the sides to the center. This will achieve the “spaghetti-like” stings the squash in named for.
- Mix all the turkey meat ingredients together in a bowl, form into meatballs and bake at 350 degrees for approximately 30 minutes or until the internal temperature reaches 170 degrees F.
- Mix with your squash and sauce, top with a little parmesan and serve