Spaghetti Squash with Turkey Meatballs
(recipe adapted 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!