Spaghetti Squash and Turkey Meatballs

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I’ve been having a huge spaghetti squash obsession lately. Last week while I was staying with my parents’ I made the Spaghetti Squash Casserole I posted about recently. Since I didn’t have all the same ingredients I had the first time, the dish instead had portobello mushroom instead of kale and turkey breast instead of ground beef. This spaghetti squash obsession basically means every spaghetti squash recipe I run into.. I have to have it.

I saw this Martha Stewart recipe on 33 Shades of Green and immediately started drooling. And really, the drooling was worth it. This dish was great.

Spaghetti Squash and Turkey Meatballs
(source)

Ingredients
1 spaghetti squash
salt and pepper, to taste
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 tbsp grated Parmesan
1 tbsp dried breadcrumbs
8 oz ground turkey
8 oz sliced mushrooms
1 cup chicken broth
3 cups frozen spinach, thawed

Directions

1. Cut squash in half lengthwise. Using a spoon take out the seeds and other innards (like inside a pumpkin.) Place the squash cut side down on a baking sheet and bake for 45 minutes at 375. Once the squash is cooked remove. Using a fork scrape the flesh into threads. Set aside.

2. Heat 1 tsp olive oil in a pot over medium heat. Cook the onion and garlic, stirring until soft about 8 to 10 minutes. Divide the mixture between two bowls.

3. Stir 1 1/2 tbsp of cheese into one of the bowls of the garlic-onion mixture. Mix in the breadcrumbs, turkey, and salt and pepper to taste using your hands. Form this mixture into about 12 meatballs.

4. Heat the remaining olive oil in the pot over medium heat. Brown the meatballs, turning them to brown each side and cook all the way through (about 6 minutes.) Remove the meatballs and transfer to a palte.

5. Add the mushrooms to the pot and cook the mushrooms with salt and pepper over medium heat. Cook the mushrooms 6 to 8 minutes. Add the remaining garlic-onion mixture, meatballs, and chicken broth. Bring to a gentle simmer. Cover the pot and cook for 5 minutes. Add the spinach and stir through until heated.

6. Serve the meatballs and mushroom mixture over the spaghetti squash.

* serves 4
* shared with Wednesday Whatsits & Wednesday Extravaganza

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2 responses

  1. This looks fantastic! I have made turkey meatballs for years – actually, my husband, a non-turkey lover, loves my meatballs and has no idea they are made with turkey! I must try this tasty looking dish!

  2. Pingback: Spaghetti Squash Fritters | lawstudentscookbook

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