Ingredients: |
Ingredients: SPAGHETTI SQUASH:
2 spaghetti squash (about 2 lbs. each), halved lengthwise and seeds removed
1 T. olive oil
Salt and pepper
SAUCE:
2 T. olive oil
4 cloves garlic, minced
2 T. tomato paste
2 28-oz. cans crushed tomatoes with basil
1 tsp. dried oregano
Salt and pepper
MEATBALLS:
1/2 cup bread crumbs
1/2 cup parmesan-reggiano cheese, plus more for serving
1/4 cup chopped fresh parsley
1 large clove garlic, minced
1/4 cup milk
1 lb. ground turkey
1 large egg
3/4 tsp. coarse salt
Pepper
2 T. olive oil
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Directions: |
Directions:To prepare spaghetti squash, preheat oven to 400. Drizzle cut sides of squashes with oil and season with salt and pepper. Place cut sides up on a baking sheet and bake until soft to the touch, about 1 to 1 1/4 hours.
To prepare sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring for one minute. Add the tomato paste and cook, stirring for an additional one minute. Stir in the tomatoes with basil and oregano, season with salt and pepper. Bring to a boil, then reduce to simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
To prepare the meatballs, stir together breadcrumbs, parmesan, parsley and garlic in a medium bowl. Add the milk and stir until incorporated. Add the turkey, egg, salt and pepper and mix with your hands until well combined. Form mixture into 1 1/2 inch balls. Heat the olive oil in a large non-stick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to sauce and simmer until cooked through, about 10 minutes.
When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands and place into a large serving bowl. Top with meatballs and sauce and sprinkle with cheese, if desired. Serve. |
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