Squashetti w/Turkey Meatballs


Low in carbs and calories… high in texture and taste. Spaghetti squash is a great substitute for pasta and is a good source for Niacin, Vitamin B6, Pantothenic Acid, Potassium, Manganese, Vitamin C and dietary fiber.

Size: serves 4

1 spaghetti squash (about 3 lbs), halved lengthwise-you can also buy Coleman turkey and basil meatballs at Costco instead of making your own.
Coarse salt and freshly ground pepper
1 tbsp, plus 1 tsp extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 tsp chopped fresh oregano
1/2 oz grated Parmesan cheese (3 tbsp)
1 tbsp dried breadcrumbs-gluten free
8 oz lean ground turkey
8 oz mixed mushrooms, such as shiitake, cremini, and oyster, cut into 1/4" thick (about 3 cups)
1 cup low-sodium chicken stock
4 oz baby spinach (about 5 cups), washed well


Preheat oven to 375F. Season cut sides of squash with 1/4 teaspoon 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 fork. Let drain, covered to keep warm, in a colander set over a bowl.

Meanwhile, heat 1 teaspoon 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 mixture between 2 bowls.

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

Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 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 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.

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

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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