Hello Crest Foods Fans! We hope everyone had a wonderful Thanksgiving holiday. Now that the leftovers are slowly disappearing, you maybe noticing a little post holiday "padding" appearing. If so, we have a healthy meal option that has all of the flavor of traditional spaghetti and meatballs, but without the carbs and high calories. This delicious dish can be made with either ground turkey or ground beef, and is sure to please even the pickiest of palates.
Spaghetti Squash with Turkey Meatballs
1 Spaghetti Squash (about 3 pounds)
Extra Virgin Olive Oil
1 Onion, finely chopped
2 Garlic cloves, minced
1 Tablespoon dried bread crumbs
1 1/2 Teaspoons chopped fresh oregano
3 Tablespoons grated Parmesan cheese
8 oz. lean ground turkey or ground beef
1 cup chicken broth
5 cups fresh baby spinach
Salt and pepper
1. Preheat oven to 375 degrees. Cut squash in half lengthwise. *NOTE: Spaghetti squash can be very difficult to cut, not to mention dangerous. I found an easier way, and that is to poke at least 5 holes in it using an ice pick, that MUST reach the hollow center. Then microwave the squash for 1minute until tender enough to cut. Remember you must pierce the squash all the way to the center, or else it may explode in the microwave. Once you have sliced the squash, remove the seeds, and season the cut sides with 1/4 teaspoon salt. Bake, cut sides down, on baking sheet until tender, about 45 minutes.
2. Allow the baked squash to cool, then scrape flesh into strands using a fork. Cover, and set it aside to keep warm.
3. In the meantime, heat 1 teaspoon of 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 into two separate bowls.
4. Stir 1 tablespoon plus 1 1/2 teaspoons of grated cheese into 1 bowl of the onion garlic mixture. Mix in bread crumbs, turkey, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper using your hands. Form mixture into 12 balls.
5. Heat 2 tablespoons of oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate.
6. Add remaining teaspoon of oil to the skillet. Cook mushrooms, 1/4 teaspoon of salt, and 1/2 teaspoon of pepper, adding a few tablespoons of broth or 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 a gentle simmer. Cook, partially covered, until meatballs are fully cooked, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
7. Garnish with remaining cheese, and serve warm.