Turkey-Avocado Meatballs with Spaghetti Squash
Sweet Potato Tacos + Turkey Burgers on Portobello Buns + Turkey Avocado Meatballs with Spaghetti Squash
Nathan Congleton / TODAY
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Rating:
3.7434945 (269 rated)

This healthy and outside-the-box rendition of pasta with meatballs features loads of wholesome ingredients, like avocado and spaghetti squash, and the cilantro-lime chimichurri adds a ton of flavor. This mouthwatering dish pairs perfectly with a glass of crisp, white wine.

Ingredients

  • Spaghetti squash

    • 1 spaghetti squash
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon Kosher salt
  • Turkey-avocado meatballs

    • 2 teaspoons ground cumin
    • 1/2 teaspoon chili powder
    • Extra virgin olive oil
    • 1 yellow onion, diced
    • 10 cloves garlic, peeled and diced
    • 1¼ pounds lean ground turkey
    • 3 avocados, diced
    • 2½ ounces crumbled cotija or feta cheese, plus more to serve
    • 1 teaspoon freshly ground black
    • 2 teaspoons Kosher salt
  • Cilantro-lime chimichurri

    • 2 bunches fresh cilantro
    • 6 cloves garlic, peeled and roughly chopped
    • 1 lime, zested and juiced
    • 2 teaspoons red wine vinegar
    • 2 teaspoons Dijon mustard
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon kosher salt
    • 3/4 cup extra virgin olive oil

Preparation

For the spaghetti squash:

1. Preheat oven to 375°F.

2. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Season with salt and pepper, and mist with olive oil spray.

3. Place on a baking sheet cut-side down and bake 40-45 minutes, until fork tender.

For the turkey-avocado meatballs:

1. In a pan, toast ground cumin and chili powder 1-2 minutes. Set aside in a large mixing bowl.

2. Wipe out the pan, add a drizzle of olive oil along with the onion and garlic and sauté for about 3 minutes. Add to the bowl with the spices.

3. Add the ground turkey, avocados, cheese, pepper and salt to the bowl and mix thoroughly to combine. Roll into 2-ounce meatballs and place in baking dish.

4. Place in oven and bake for 18 minutes or until internal temperature reaches 165°F.

For the cilantro-lime chimichurri:

1. Small pan, toast red pepper flakes for about 1 minute.

2. Combine all ingredients except for extra virgin olive oil in high-powered blender or food processor and blend.

3. Slowly add extra virgin olive oil until blended smoothly.

To serve:

Place about 3/4 cup spaghetti squash in a bowl. Place 3-4 meatballs on top. Drizzle cilantro-lime chimichurri over and finish off with additional crumbled cotija cheese.

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Joy Bauer's recipe contest: Make turkey-avocado meatballs

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