Need a new recipe to change up your weekly dinner routine?
Check out this recipe for spaghetti squash and Swedish meatballs. Pairing ground turkey with spices and a savory butter sauce makes a fantastic topping for spaghetti squash. Better yet, this recipe is quick enough for a weeknight meal, but delicious enough to use when entertaining friends.
Try it out!
1 spaghetti squash, seeded and cooked
1 lb. of ground turkey
1 onion, chopped
1/2 c. old fashioned oats
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. salt
5 T. butter
2 c. beef broth
1 c. heavy cream
1 T Worcestershire sauce
2 tsp. Dijon mustard
salt and pepper
To make the meatballs, combine the turkey, onion, oats, cloves, nutmeg, garlic powder, pepper, salt, and egg. Mix together with your hands to ensure even distribution.
Divide the meat into 16 pieces and roll into balls.
You can make these in the oven or the airfryer. To make in the oven, preheat the oven to 400 F. Spray a sheet pan with oil and place the meatballs on it so none are touching. Bake for 12 minutes, or until the 165 F.
To make in the airfryer, preheat to 350 F. Put half of the meatballs in the basket and cook for 10 minutes.
While the meatballs are cooking, make the sauce.
Melt the butter on the stove. When melted, whisk in the flour. Mix constantly for one minute.
Whisk in the beef broth and heavy cream. Add the Worcestershire sauce and the Dijon mustard, then add the salt and pepper to tasted.
Continue whisking until the sauce is thickened, about 7 minutes.
Remove from heat.
When all of the meatballs are done, shred the spaghetti squash with forks.
Place the meatballs on top and mix in the sauce.
Enjoy while warm!
To make this a full meal, enjoy with crusty bread and a salad. We have local spaghetti squash available in our market-- it makes the meal so much better when you know where your produce comes from! Enjoy!