This Spaghetti Squash Pasta with tomato sauce and turkey meatballs is the perfect pasta replacement Fall dinner. Spaghetti squash cooks up easily and then the flesh scoops out as noodles! Add fresh roasted bell peppers to your tomato sauce to thicken it up and you’ve created a healthy organic dinner for the family. Easy to make and healthy for you!
Preheat oven to 375 degrees F. Cut the Spaghetti Squash in half lengthwise and scoop out the seeds and strings.
Bake the spaghetti squash in the oven for about 1 hour. While the squash is baking, prepare a sauce pan and simmer tomato sauce on low. Add the frozen turkey meatballs to the sauce pan and cover, allowing to simmer. Add a half a cup of water as the sauce thickens.
Cut bell peppers into large chunks and grill them in a frying pan with a few tablespoons of olive oil. Sprinkle with garlic powder and pepper. Turn the bell peppers a few times and once they are more tender, add them to the pasta sauce.
When the spaghetti squash is cooked, use a fork to scrape the flesh and it should come off in strings. Scrape until all the strings are removed.
Heat up 2 tablespoons of olive oil in a large pan and saute the minced garlic for just a minute. Add in the spaghetti squash and blend well. Once the squash strands turn translucent (only about 3-4 minutes), then they are ready to serve. Plate the squash strands first and then add the tomato sauce with bell peppers and turkey meatballs on top. Serve warm and ENJOY!!!
Recipe Notes
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