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Sun-Dried Tomato Turkey Meatballs with Spaghetti Squash

4 Servings


    • 1 large spaghetti squash
    • 1/2 cup sun-dried tomatoes (not oil packed)
    • 1/4 cup boiling water
    • 1/2 cup old fashioned rolled oats
    • 1 lb. extra lean ground turkey, veal, or chicken
    • 1/2 cup feta cheese, crumbled
    • 3 egg whites
    • 2 shallots, finely chopped
    • 1 garlic clove, minced
    • 1 tablespoon freshly chopped thyme
    • 1 teaspoon freshly ground pepper
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil for frying



Bake squash at 350 for 45-55 minutes.  Cool slightly, cut in half and scoop out the squash – it will look like spaghetti.  Keep warm.  Place sun-dried tomatoes in a small bowl with boiling water, cover and let stand 5-10 minutes.  Remove tomatoes from bowl; cool.  Squeeze out moisture and chop.  (Reserve liquid)

In a large bowl, gently mix together sun-dried tomatoes, turkey, oats, cheese, egg whites, shallots, garlic and thyme.  Add any or all reserve liquid from the dehydrated sun-dried tomatoes if needed for moist consistency.  Season with salt and pepper.  Form into small meatballs.

Heat olive oil in a skillet on medium high heat, add meatballs and cook through turning once, about 15-20 minutes.

Remove from pan, plate the spaghetti squash with meatballs, garnish with freshly chopped parsley.  You can also mix squash with a little of your favorite marinara sauce.

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