- 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.