Turkey Quinoa Meatballs & Spaghetti Squash

This recipe uses the slow cooker to cook marinara sauce and turkey meatballs together. My spaghetti squash obsession continues...

2 Tbs olive oil

½ white onion, chopped

2 cloves garlic, chopped

1 28 oz can crushed tomatoes

½ tsp black pepper

1 ½ tsp salt

½ tsp dried parsley

1 tsp dried oregano

1 bay leaf

1 lb lean ground turkey

⅓ c cooked quinoa

2 cloves garlic, chopped

1 small white onion, sliced

1 egg, beaten

1 Tbs olive oil

1 Tbs shredded parmesan cheese

2 Tbs fresh basil, chopped

1 tsp dried oregano

¼ tsp onion powder

¼ tsp salt

¼ tsp pepper

2 Tbs canola oil

1 spaghetti squash

additional shredded parmesan cheese for topping, optional

1. Heat olive oil over medium-low heat.
2. Add chopped onions, cook for 7 minutes
3. Add garlic, cook for 1 minute.
4. Add sliced onions to bottom of slow cooker
5. Pour crushed tomatoes into slow cooker.
6. Add sauteed onions and garlic.
7. Add pepper, salt, parsley, oregano, and bay leaf.
8. Turn slow cooker on low.
9. In a large bowl, add ground turkey, quinoa, garlic, egg, olive oil, parmesan, basil, oregano, onion powder, salt, and pepper.
10. Using your hands, combine turkey with all ingredients.
11. Form into small balls.
12. In a large pan, heat canola oil over medium heat.
13. Put meatballs in pan and sear for about a minute while covered.
14. Turn meatballs to sear on other side for about a minute while covered.
15. Add meatballs to crockpot and cover with sauce.
16. Cook on low for 6 hours.
17. Pierce the spaghetti squash several times with a knife and microwave on a plate for 8 minutes.
18. Remove from microwave, place on cutting board, and cut in half lengthwise.
19. Remove seeds and pulp.
20. If “spaghetti” can be easily separated with a fork, separate and put in a bowl. If not, microwave halves for 2 more minutes each.