Monday, January 20, 2014

Spaghetti Squash and Meat Balls

A healthy alternative to traditional pasta spaghetti squash is as satisfying as it is tasty. Your family will love this and ask for it time and again.


1 medium to large spaghetti squash
For the meatballs: (Yield approx 12 meat balls)
1 lb ground turkey meat
Salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley
For the Sauce:
cans 2- 8oz no salt tomato sauce
8 oz water
1/2 tsp salt
1/4 tsp ground pepper
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 -1/2 tsp dried basil (according to taste)*** if using fresh 4-5 leaves***
* dash red pepper flakes (optional)
Pierce squash intermittently with a fork. Place whole in large pot of boiling water.
Cover. Boil approximately 25-30 min or until fork pierces skin easily.
When done remove from water cool to touch.
Cut squash lengthwise and remove all seeds and first layer of squash strands.
(They will be darker yellow and usually attached to seeds).
Take fork and lengthwise scrape strands to form spaghetti.
The squash will do this naturally. Place in bowl and keep warm.
Place all ingredients for meatballs in bowl and mix until just combined.
 Roll mixture into 12 balls.
While squash is boiling in another pot place all ingredients for sauce.
Add meatballs. Cook on medium heat 5 minutes. Turn down to simmer
cook covered another 5-10 minutes.
Stir gently once or twice careful not to break up meatballs
Note**If sauce thickens too much add more water a bit at a time readjust seasonings.
Transfer spaghetti squash to serving platter.
 Sauce the squash, top with meatballs, garnish with either fresh or dried parsley.
 Serve with a garden salad and home made lemon or vinaigrette dressing ENJOY!!!!!!!!!!! 
Cooks note:
Alternately you can slice the spaghetti squash in half
 and roast on a baking sheet face down in the oven for approximately 30 minutes
Until tomorrow eat well live well


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