Spaghetti Squash and Turkey Meatballs with Whipped Ricotta
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Like spaghetti and meatballs, some things are just better together. At home, Chef Andrea and her nephew roast spaghetti squash together all the time, using a fork to rake the pasta-like squash strands “just like in the garden!” (Adorable, right?) This fun twist on a classic dish will please adults and kids alike, all while creating the perfect opportunity for spending a little more time together in the kitchen. Who says you can’t play with your food?
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Andrea
- Calories 780
- Protein 55g
- Total Carb 63g
- Total Fat 38g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 1/8 ounce
- parsley
- 4 cloves
- garlic
- 1
- yellow onion
- 1/3 cup
- ricotta cheese
- 2 1/2 pounds
- spaghetti squash
- 1/2 teaspoon
- dried oregano
- 1/2 teaspoon
- dried thyme
- 3 tablespoons
- breadcrumbs
- 1 ounce
- grated Parmesan cheese
- 2 packets
- ketchup
- 12 ounces
- ground turkey
- 1 tablespoon
- tomato paste
- 1
- 15-ounce can crushed tomatoes
What You’ll Need
- olive oil
- eggs
- kosher salt
- black pepper
- plastic wrap
- 2 baking sheets
- aluminum foil
- 10" medium pan
Allergens
Cooking Steps
Prepare ingredients
Preheat oven to 450ºF. Rinse all produce. Finely chop parsley leaves, discarding stems. Mince garlic. Peel onion and cut into small dice. Drain and discard liquid from ricotta, if needed, then place in a medium bowl. Whisk until light and fluffy. Season with a pinch of salt and pepper as desired. Cover with plastic wrap and refrigerate until ready to serve.
Roast spaghetti squash
Halve squash lengthwise. Scoop out and discard seeds. Line a baking sheet with foil and add squash cut-side up. Drizzle with 1 tablespoon olive oil and season with spice mix, half of garlic, ½ teaspoon salt, and pepper as desired. Arrange squash cut-side down and roast until tender, 20-25 minutes. Set aside to cool slightly.
Sauté aromatics
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until soft and translucent, 3-4 minutes. Add remaining garlic and sauté until fragrant, 1 minute more. Remove pan from heat. Transfer half of aromatics to a large bowl for making meatballs; reserve remainder in pan for making sauce in Step 5.
Form and bake meatballs
Line a separate baking sheet with foil. Add breadcrumbs, Parmesan, ketchup, half of parsley, 1 egg, ½ teaspoon salt, and pepper to bowl with aromatics, then add turkey. Using your hands, mix well, then form into 6 equal balls, about 1½ inches thick (grab a helper to incorporate the ingredients!). Arrange meatballs on prepared baking sheet, spacing apart. Bake until cooked through, 11-13 minutes.
Make sauce
While meatballs bake, return pan with aromatics to medium-high heat. Add tomato paste and cook until incorporated, 1-2 minutes. Add crushed tomatoes and increase heat to high. Bring to a boil, then reduce heat to medium and simmer until slightly reduced, 7-9 minutes. Season with ½ teaspoon salt and pepper as desired.
Finish and plate squash
Once cooked, add meatballs to pan with sauce. Toss to coat. Using a large fork, rake squash flesh to create spaghetti-like strands (grab a kitchen helper for this part!). Transfer spaghetti squash to serving bowls, discarding skins. Top with turkey meatballs and sauce. Dollop over whipped ricotta and garnish with remaining parsley.