Sundried Tomato Pesto Spaghetti and Meatballs


So I was feeling pretty lazy today, and this is basically a one-pan meal.  Perfect.  Especially since it’s rainy and gloomy outside, and I wanted something warm and comfort-foody.


Sundried Tomato Pesto Spaghetti and Meatballs

* 1 spaghetti squash

* 1 jar sundried tomatoes in oil (or 1 bag rehydrated if you can’t find them in oil)

* 1.5 c olive oil

* 3/4 pound ground turkey

* salt, pepper

* 1/2 tablespoon oregano

* 1/2 tablespoon parsley

* 1/2 tablespoon basil (for meatballs)

* 1/2 c. fresh basil (for pesto)

* 2 cloves garlic, minced

1) cut ends off spaghetti squash, cut it in half, and bake for about an hour at 350 (until it’s soft and easy to scoop strings out)

2) while that’s baking, put the garlic, sundried tomatoes, fresh basil, and olive oil into your food processor with a little bit of salt (maybe 1/2 tsp). pulse it to the desired texture

3) mix your dried basil, oregano, parsley, salt and pepper with your ground turkey

4) roll turkey into meatballs

5) saute meatballs in olive oil (I keep the lid on to steam the meatballs, essentially ensuring that they cook through.  when liquid accumulates at the bottom of the pan, I dump it so the meatballs brown)

6) scoop the seeds out of the spaghetti squash. then scoop the stringy part of the squash and put aside.

7) when meatballs are done, add the squash and the pesto to the pan, and stir for a few minutes until sauce is thoroughly mixed

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