Tasty Tuesdays: Turkey Meatballs with Spaghetti Squash

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Welcome to Tasty Tuesdays!

 

I am cheating again this week - the recipe I am sharing today is from November 2010.

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I made this a few weeks ago and it was delicious. It's a little different than the things I normally cook. First of all, there's meat! I don't even know if I've ever posted another recipe on my blog that included meat (other than bacon). I'm not really a vegetarian but I just don't cook meat much at home. I'm not really sure why? Anyways, the turkey meatballs were delicious. Even if you don't like the sounds of the squash, I would recommend making the meatballs. You could use them lots of different ways, definitely with traditional spaghetti.

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{Recipe from the October issue of Martha Stewart Living}

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Ingredients:.

•1 spaghetti squash (about 3 pounds), halved lengthwise

•salt and ground pepper

•1 tablespoon plus 1 teaspoon extra-virgin olive oil

•1 onion, finely chopped

•2 garlic cloves, minced

•1 1/2 teaspoons chopped fresh oregano

•1/2 ounce grated Parmesan cheese (3 tablespoons)

•1 tablespoon dried breadcrumbs

•8 ounces lean ground turkey

•8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)

•1 cup homemade or store-bought low-sodium chicken stock

•4 ounces baby spinach (about 5 cups)

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1. Preheat oven to 375 degrees. 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 a fork. Let drain, covered to keep warm, in a colander set over a bowl.

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2. Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
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3. 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.

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4. 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.

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

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I thought this recipe made for a perfect Fall or Winter meal. Enjoy!

 

What did you cook this week?

 

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