Spaghetti (Squash) and Meatballs with Pumpkin October 21 2015, 0 Comments

Serves 4 to 6


  • 1 jar Cucina Antica Tuscany Pumpkin sauce
  • 1 spaghetti squash, halved
  • 1 lb ground turkey
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 cup milk
  • 2 tbs minced garlic
  • 1 small onion or 1/2 medium onion, diced
  • 1/4 cup basil, chopped
  • 1/2 cup parsley, chopped
  • olive oil
  • salt and pepper to taste


Place ground turkey, breadcrumbs, Parmesan, egg, milk, onion, basil, parsley, salt,  and pepper in a mixing bowl. Mix thoroughly by hand. With your hands (or with the  help of a table spoon) form meatballs--about 1" in diameter. Heat a thin layer of olive  oil in a skillet, and then add the meatballs a few at a time--don't crowd them. Brown  meatballs on each side. Then place meatballs on a baking sheet and cook for about 20 minutes at 400 degrees (at the end of 20 minutes, break one meatball in half and make sure it is cooked all the way through, there should be no pink color).

Cut the spaghetti squash in half and scoop out the seeds with a spoon. Place the squash in a casserole dish and add about 3/4 cup of water. Bake at 400 degrees for 30 minutes or until tender. (Note: your meatballs and spaghetti squash can be in the oven at the same time) Remove squash and drag a fork back and forth across the inside of each half to make your "noodles". Plate your spaghetti squash, top with Cucina Antica Tuscany Pumpkin sauce, meatballs, and Parmesan.