Wednesday, May 19, 2010

Spaghetti Squash with Turkey Meatballs submitted by Susan Hardy

Spaghetti squash:
Cut squash in quarters and put in baking dish with 1/4 cut water. Bake for 45 minutes at 400 degess or until fork tender.
Remove pan from oven and cool until the squash can be handled.
Scrape the "spaghetti" strands from the shell with a fork.
Return to the baking dish. (Drain the water before putting the Spaghetti in pan.)

Mix 1 pound of ground turkey with:
1 tablespoon minced fresh sage
2 teaspoons fresh thyme leaves (no stems)
2 teaspoons crushed fresh rosemary
1/2 finely chopped onion
1 finely chopped clove of garlic
2 teaspoons Worcestershire Sauce
2 heaping tablespoons romano cheese
Salt and pepper to taste
1 egg, lightly beaten

Form into meatballs. Place on jellyroll pan sprayed with Olive Oil. Bake at 400 degrees along with the squash for about 30 minutes.

Sauteed Veggies:
Saute in 1 tablespoon Olive Oil until softened:
1 clove of garlic
1/2 roughly chopped onion
1 small zucchini, chopped
3 or 4 white mushrooms, chopped

2 rough chopped tomatoes

Heat through and pour over Spaghetti squash, service with meatballs and a green salad.

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