Spaghetti Squash with Turkey Meatballs
(recipe from Martha Stewart Living Magazine)
•1 spaghetti squash, halved lengthwise (about 3 lbs.)
•3 tablespoons extra virgin olive oil
•1 onion, finely chopped
•3 garlic cloves, chopped
•1/2 teaspoon red pepper flakes
•1 1/2 teaspoons fresh oregano
•1/4 c. grated Parmesan cheese (the more, the merrier!)
•2 tablespoons dried breadcrumbs
•1 lb. ground turkey
•8 oz. sliced mushrooms
•5 cups baby spinach
•1 cup organic chicken stock (I used vegetable stock)
Preheat oven to 375. Season cut sides of squash with salt and pepper. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let squash cool enough to handle and scrape flesh into a colander to drain. Set aside drained squash.
Heat 1 tablespoon olive oil in a medium skillet on medium heat. Cook onion and garlic, until soft, but not brown. Add oregano, cook 30 seconds. Divide mixture between 2 bowls.
Stir a few tablespoons cheese into one bowl of onion mixture. Mix in breadcrumbs, red pepper flakes, turkey, 1/2 tsp salt and 1/2 tsp pepper. Form into balls.
Heat 2 tablespoons olive oil in large skillet over medium. Brown meatballs on all sides, 4- 6 minutes. Transfer to a plate and repeat as necessary. Add the remaining onion mixture, chicken stock, and meatballs to the pan. Gently simmer, slightly covered, until meatballs cooked through, 5 min. Add spinach and cook until just wilted, 1 minute. Put a bed of squash on a plate, add your meatball mushroom spinach mixture on top and sprinkle with Parmesan cheese!
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