The spaghetti squash tutorial on Organically Mo shows you how to use a fork to create the spaghetti strands.
Photo courtesy of David Guas
Turkey Meatballs with Spaghetti Squash
Chef David Guas – Chef/Owner Bayou Bakery, Coffee Bar & Eatery,
Arlington, VA and Washington, DC (coming this winter)
Host, Travel Channel's American Grilled
Serves: 4 Adults, or 2 Adults & 3-4 Children
For the Turkey Meatballs
Yields 12-2oz meatballs, or 24-1oz meatballs
(The smaller 1oz meatballs are easier for kids to help prepare and to eat!)
1 pound Turkey, ground
1/3 each Sweet onions
1/4 each Green bell pepper
1 clove Garlic
1/2 tablespoon Salt, kosher
1/2 teaspoons Ground black pepper
1 each Whole egg
1 1/4 cups Bread crumbs
1/2 cup Parmesan cheese, grated
2 tsp Oregano, dried
2 tsp Basil, dried
1 tsp Thyme, driedFor seasoning Creole seasoning
Preheat oven to 375 degrees Fahrenheit. Place onion, bell pepper, and garlic in a blender and puree until completely broken down [45 seconds]. Pour over the ground meat in a large mixing bowl. Add the eggs, as well as all of the remaining ingredients and mix well. Portion the meat filling out into 2oz portions (about the size of a golf ball) and with damp hands roll the portioned meat into balls. Drizzle with extra-virgin olive oil, season with creole seasoning, as desired, and bake in a 375 degrees Fahrenheit oven for 20-25 minutes.
For the Spaghetti Squash
1 medium Spaghetti squash [2-3 pounds]
To season Olive oil
To season Salt
To season Pepper
Preheat the oven to 420 degrees Fahrenheit while you prepare the squash. Using a chef’s knife, carefully cut the squash lengthwise, from end to end. Once open, use a spoon to scrape out the seeds and sinewy parts only. [Note: you can save seeds to be roasted for a healthy snack.] Season with olive oil, salt and pepper and place squash halves cut-side down in a roasting pan and add just enough water to cover the bottom. Cover tightly with tinfoil. Place roasting pan in oven and cook for 30-45 minutes. [More time may be needed depending on the size of the squash.] After 30 minutes, check to see if the squash is tender by piercing with a fork. The flesh should separate easily. For al dente, remove sooner – or continue to cook for more tender “noodles.”
When done, remove squash from oven, allow to cool until comfortable to handle and then use a fork to rake the flesh horizontally into long, spaghetti-like strands.
Serve 1/4 squash topped with 3 meatballs for each adult, and 1/6 squash topped with 1-2 meatballs for each child.
Top with your favorite marinara sauce, olive oil with Parmesan cheese, or any other family-favorite sauce recipe.
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