Well, Jenna Harris has done it again! Back when she agreed to guest-blog, she provided me with two fabulous recipes. I wanted to space them apart. I think Andrew and I are going to put the ingredients for this recipe on our grocery list and make this ASAP.
Spaghetti Squash with Herb Turkey Meatballs and Garlic Tomato Sauce
Serves: 4
Total Cook and Prep Time: 45 minutes
Ingredients:
1.2-1.5 lbs. of ground turkey
1 spaghetti squash
1 can diced tomatoes or 3 large fresh tomatoes, diced
2 cans tomato sauce
1 small white onion
5 cloves garlic, chopped
Olive Oil
Basil
Rosemary
Salt
Pepper
Preheat oven to 375. In fill large stock pot 3/4 full with water and bring to a boil. Place in whole spaghetti squash and cover with lid. Let boil for 30 minutes. Squash is done if a fork can be easily inserted to the outer layer.
Tomato Sauce:
In medium sauce pan, add tomatoes and tomato sauce. Stir in 2 tbsp. olive oil, chopped onion, garlic, rosemary, and basil to taste. Add 1/2 tsp. salt and 1 tsp. of pepper. Let simmer as you prepare everything else.
Meatballs:
Combine ground turkey meat with 1 tbsp. minced garlic, chopped basil and chopped rosemary (amount of herbs can vary to your liking). Roll into balls that are approx. 1.5 inches in diameter (1.2 lbs. or turkey will make around 16, 1.5 inch meatballs). Place in oiled baking dish and bake for 35 minutes.
When squash is done, remove and place on large cutting board. Cut squash vertically. Spoon out seeds and center layer of stringy squash (will be more gooey and mushy than outer layer). Drag spoon along skin and the spaghetti squash should fall out very easily. Make sure all seeds have been removed and any excess water is drained. Plate spaghetti squash. Top with meatballs and tomato sauce. Serve with parmesan cheese and crusty Italian bread!
Doesn't this just look delicious?
Let's commit together to making more healthy, creative recipes in 2013!
Thanks SO MUCH to Jenna!
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