*Non-instant pot instructions also included!*
Ok, so I feel like I’m finally going steady with my Instant Pot. At first I was pretty intimidated by it. I let it sit in my cabinet for months before getting up the courage to try it out. Now that I’m comfortable with it, we really understand each other. I tell it what to do, and it listens perfectly and makes me look like a way better cook than I actually am! A very positive relationship if you ask me. I never have to worry about undercooking or overcooking meat, and I don’t even need to stand around in the kitchen anymore while cooking! Once the food is in the Instant Pot, you can wander away and just let it work it’s magic! It’s the best. And I have to say, of everything I’ve made in it so far, this recipe has to be my favorite. Yep, I said it! Turkey meatballs & spaghetti squash are a match made in heaven, and the Instant Pot Makes it a breeeeze.
When your spaghetti and meatballs craving strikes, this is the perfect way to satisfy that craving while upgrading to much healthier ingredients that will leave you feeling light and fresh (and who doesn’t love a good upgrade anyway!?). This is my ideal weeknight meal, and such a perk that it all comes together in under 30 minutes. And by the way, if you haven’t jumped on the Instant Pot train yet, you can definitely still make this recipe using your stove or oven – it will still be absolutely delicious, but it just may take you a little bit longer to make!
So here’s how to do it. First you’re going to cook the spaghetti squash in the instant pot. And get excited because it takes 7 minutes in the Instant Pot instead of 40ish minutes in the oven. You’ll assemble the meatballs while the squash cooks, then you’ll switch out the squash and add in the meatballs, and cook those for 7 minutes. Then you’ll put it all together in a bowl and top it with some fresh Parmesan cheese and basil, and you’ll be so proud of yourself as you devour this healthy and satisfying dinner that you so effortlessly whipped up a Wednesday night! Sounds lovely, right!?
Ingredients
Ingredients
1 spaghetti squash
1 lb organic ground turkey (I prefer the 93% lean for more flavor, rather than 98%)
2 garlic cloves, minced
3 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp oregano
2 tbsp almond flour
2 cups Lucini Italia Roasted Garlic Marinara
Fresh basil for garnish
Parmesan cheese for garnish
Makes 16 golf ball-sized meatballs – serves 3-4
Instructions
- Start with the squash.
- Make the meatballs.
- Add the ground turkey and all other ingredients (except marinara and garnishes) into a medium bowl and mix well.
- Using wet hands, roll the turkey mixture into meatballs (about the size of a golf ball). It should make about 16.
- Pour 1 1/2 cups of marinara sauce into the bottom of the instant pot. Nestle the meatballs in the sauce, making sure to leave a little space between each one (see photo above). Spoon the remaining 1/2 cup of the sauce over the meatballs.
- Close the lid, turn the valve towards “sealing”, select “manual” or “pressure cook” on high pressure, and set the timer for 7 minutes.
- Once the timer beeps, let the pressure naturally release for 2 minutes, then manually release the rest of the pressure by turning the valve towards “venting”.
- Open the lid and stir the meatballs around in the sauce.
- Divvy up spaghetti squash into bowls. Remove the meatballs from the instant pot and serve over the squash. Spoon the tomato sauce from of the instant pot over the meatballs and squash. Garnish with freshly torn basil and grated Parmesan cheese. Enjoy!
*If you don’t have an Instant pot, click here for spaghetti squash cooking instructions.
*To make the meatballs on the stovetop: just heat 1 tbsp olive oil in a large skillet over medium high heat. Place the meatballs in the skillet and brown them for 2 minutes on each side. Pour the marinara sauce evenly into the skillet and turn the heat down to medium low. Cover the skillet with a lid and simmer the meatballs for 10-12 minutes or until cooked through. Serve cooked meatballs and marinara over squash.
Let’s talk for a second about the marinara sauce in this recipe because this dinner is only as healthy as your sauce is! Did you know that there are a lot of brands out there that add sugar to their marinara sauce? It’s crazy and unnecessary, especially considering the natural sweetness of tomatoes! That’s why it’s so important to get comfortable looking at ingredient labels and choose products that are made with simple, clean, and healthy ingredients. When it comes to a great tomato sauce, Lucini just does it right. I absolutely love the Organic Roasted Garlic Marinara, which is made with the simplest organic ingredients (fresh tomatoes, garlic, extra virgin olive oil, sea salt, parsley, basil, oregano, and pepper) and no added sugar ever. You can seriously taste the difference and the quality, and it gives this recipe SO much flavor! I know you’ll love it as much as I do!
Buon appetito!
This post is in partnership with Lucini Italia. All content, opinions, and words are my own, and I only promote products that I truly LOVE. Thank you so much for supporting the brands that support Weeknight Bite!
