Gluten-Free Spaghetti and Meatballs
aka Spaghetti squash and turkey meat “cubes.” But that doesn’t sound as tasty, even though it is. Trust me. I have very high standards for how food tastes.
I’ve been experimenting with various foods so that I can have a protein and a vegetable in every meal, but no carbs or dairy or foods that might be allergens for me. Through trial and error, I came up with this very delicious mock-spaghetti-and-meatballs dish.
I prefer to bake my spaghetti squash, but this adorable YouTuber microwaves “this guy,” and her method makes the scooping of the seeds and string look a lot easier.
Whenever you make meatballs, or hamburger patties, or meatloaf, you need to go by your own personal taste. You can use another type of grain to firm up the mixture, but I used quinoa because that is the only grain I can have right now. And add whatever seasonings you like. I’m testing allergies for all of the usual suspects, so I made mine with simple seasonings.
I joked above that I also call these meat “cubes” because as long as I have been making meatballs, with whatever mixture, I have had trouble getting them to stay round. My Italian aunt’s tip is in the recipe below.
Spaghetti Squash and Turkey Meatballs
For the “spaghetti:”
1 spaghetti squash
Preheat oven to 400 degrees F.
Cut spaghetti in half lengthwise
Scoop out strings and seeds and throw away
Place halves cut side down in baking dish with about a 1/2 in of water at the bottom
Bake for 20-25 minutes
Let cool for 5 minutes
Scrape the flesh out of the halves with a fork. It will come out in strings, like little noodles
For the meatballs:
1 package ground turkey
1/2 cup pureed cauliflower (optional)
1/2 cup diced onion
1 cup cooked quinoa
salt & pepper
Mix all the ingredients in a bowl. You may have to use more or less of the quinoa to firm up your mixture. Using cupped hands (my aunt’s secret to round balls), roll into 1.5-inch balls and place on a plate.
Heat 1 tbsp olive oil in a non-stick skillet. Make sure the pan is nice and hot.
Add the meatballs in one layer with plenty of room to turn. Brown on all sides. Test the insides – when the meat is no longer pink and all sides are browned, they’re done. Remove from pan and let them rest on two layers of paper towels to drain the oil.
Serve the meatballs over the spaghetti squash and top with your favorite sauce or salsa.
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