Thursday, October 21, 2010

Spaghetti Squash w/Turkey Meatballs

Spaghetti squash....butternut squash...acorn name it, I LOVE me some SQUASH! :) Here in the Hoffman household we have had many a squash lately (well, also lots pumpkin foods too). Yum, yum, yum. Below is the recipe for what was for dinner tonight. It was different, yet delish. The recipe used spaghetti squash as the "pasta" of the dish...I have heard this done many times, yet have not tried it...well until tonight. I have to say, great idea! The meal has all the fun and flavor of a traditional spaghetti and meatballs, but without the carbs and high calories. I have to be honest and note that I just used Trader Joe's turkey meatballs...I did not make my own tonight, so had to work w/the recipe differently. Nevertheless, everything still turned out great. Happy cooking!

Spahetti Sqush w/Turkey Meatballs
Total Time: 1 hour
Serves: 4


1 spaghetti squash (about 3 lbs.) halved lengthwise
1 T. plus 1 t. olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 t. chopped fresh oregano
1/2 ounce grated Parmesan cheese (about 3 T.)
1 T. dried breadcrumbs
8 ounces lean ground turkey
8 ounces mushrooms (about 3 cups)
1 cup low-sodium, fat free chicken stock
4 ounces spinach (about 5 cups)

1. Preheat oven to 375. Spoon out seeds, season cut sides of squash with 1/4 t. salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set ove a bowl.

2. Meanwhile, heat 1 t. oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8-10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixutre between 2 bowls.

3. Stir 1 t. plus 1 1/2 t. cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 t. salt, and 1/4 t. pepper using your hands. Form mixture into 12 balls.

4. Heat 2 t. oil in a large skillet over medium heat. Brown meatballs, turning, 4-6 minutes; transfer to plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 t. salt, and 1/8 t. pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6-8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4-5 minutes. Add spinach; cook until just wilted, about 1 minute.

5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Per Serving: 277 calories, 2 G. Sat. Fat, 21 G. Protein, 2 G. Fiber

*On the side we had Trader Joe's spring rolls and edamame :) Oh, and if you're wondering, I got this recipe from the Martha Stuart magazine October issue.

P.S.- HAPPY BIRTHDAY SWEET ELISE!!!! We are sorry that we can't make the big bash on Saturday, but we will surely be there on Sunday! Love you :)

1 comment:

  1. I love spaghetti squash! It has such a good flavor and is so much fun to fork out the strands to make the spaghetti!
    Can't wait to see you and Dan! Safe travels and all my love...