Spaghetti Squash is a healthy substitute to pasta – low in calories and fat!
This is The simplest and EASIEST way to cook spaghetti squash.
DIRECTIONS:
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with nonstick spray or cooking oil.
- Cut the squash in half lengthwise from stem to tail
- Use a spoon to Scrape out the seeds.
- Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the baking dish. Place into oven and roast until tender, about 35-45 minutes (depending on size).
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
Voila! Now you're ready to portion it out for your meal preps.
Ingredients
- 1 each medium spaghetti squash
- 1 lb ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- 1 tablespoon Sriracha
Instructions
Spaghetti Squash
- Preheat oven to 400 degrees F.
- Lightly coat a baking sheet with nonstick spray or cooking oil.
- Cut the squash in half lengthwise from stem to tail. Use a spoon to scrape out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place squash, cut-side down, on the baking dish. Place into oven and roast until tender, about 35-45 minutes (depending on size).
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
Turkey Meatballs
- Preheat the oven to 400F. Line a baking sheet with foil and drizzle with avocado oil.
- Combine the rest of the ingredients in a large bowl, and mix it together using your hands. Don’t overwork the mix; it'll make for tougher meatballs.
- Use a ⅓ cup measuring cup to portion out the meat. Gently roll into a ball and place on the baking sheet. Repeat until you have a sheet full of meatballs.
- Bake for about 15 to 20 minutes or until the meat is cooked through.
Video
Nutrition
Named for its yellow-gold spaghetti-like strands of flesh, Organic Spaghetti Squash is a smooth, yellow watermelon-shaped squash. Unlike summer squash (which is picked when immature and skin is tender), Spaghetti Squash has a hard, thick skin and only the flesh is eaten.
Organic Spaghetti Squash is preferred for reasons of taste, health and the environment. Once cooked, the spaghetti-like strands of flesh can be separated with a fork, removed from the shell and served as a salad ingredient, as part of a casserole, or with sauce (similar to pasta).
Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Spaghetti Squash in a cool, preferably dark, well-ventilated area for up to three months. Wrap cut pieces in plastic and refrigerate up to five days. Organic produce should not be stacked with non-organic produce. - via Melissa's
Here is what it looks like Step-by-Step
Cut the squash in half lengthwise from stem to tail
Use a spoon to Scrape out the seeds.
Drizzle with olive oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the baking dish. Place into oven and roast until tender, about 35-45 minutes (depending on size).
Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.
Now you Meal Prep!
Samantha Torpey says
Are you vetting these recipes? Because this is the second one I've found here where the video instructions differ markedly from the printed recipe. In this case, an egg is used in the video, which makes sense-- meatballs typically need something to hold them together (egg, bread crumbs, etc.). No mention of this in the recipe. Video also calls for onion powder, something I didn't realize when I was reading the recipe to compose last Saturday's grocery list. This kind of carelessness makes me distrust your site.
Meal Prep on Fleek says
Hi Samantha. Thank you for the note, and apologies for the inconvenience. The video recipe was made well before the written one, and this must have been overlooked. I've updated the recipe to reflect the video (swapping beef for ground turkey). Thank you again for the feedback!