Turkey Meatballs and Spaghetti Squash
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
Olive oil cooking spray
1 large spaghetti squash
Coarse sea salt
1 tablespoon coconut oil or Olive oil
8 cloves garlic, roughly chopped
8 cups loosely packed baby spinach
1 cup well-packed fresh basil leaves
1/4 cup lemon juice
1 teaspoon salt, divided, plus more to taste
1/2 ripe avocado
1/3 cup extra virgin olive oil
1/3 cup onion, chopped
2 teaspoons dried oregano
1 pound ground turkey
Olive oil cooking spray
1 large spaghetti squash
Coarse sea salt
1 tablespoon coconut oil or Olive oil
8 cloves garlic, roughly chopped
8 cups loosely packed baby spinach
1 cup well-packed fresh basil leaves
1/4 cup lemon juice
1 teaspoon salt, divided, plus more to taste
1/2 ripe avocado
1/3 cup extra virgin olive oil
1/3 cup onion, chopped
2 teaspoons dried oregano
1 pound ground turkey
Directions:
Preheat oven to 400°. Spray two baking sheets with cooking spray and set aside.
Cut 1/2” off each end of the spaghetti squash, then slice the spaghetti squash in half crosswise, then again to make four thick rings.
Remove the seeds and other inside goo. Then place the rings onto a clean kitchen towel. Salt the rings liberally with coarse sea salt. Let rest for 15 minutes while the moisture is drawn out. Using a clean kitchen towel, pat the squash dry, and brush off any extra salt.
Place rings on one of the prepared baking sheets. Roast in preheated oven for 25-30 minutes, or until the squash is very tender. Remove from oven and let cool to the touch, then remove the noodles from the squash peel and “fluff” with a fork. Cover with foil or a kitchen towel to keep warm, and set aside.
While squash is roasting, heat the coconut or Olive oil in a large skillet. Add in the garlic, and cook until just fragrant, about 3 minutes. Add in the baby spinach, tossing to coat with the garlic. Cook until just wilted, about 3 minutes. Remove from heat.
In a food processor, add half of the spinach (reserving half), the basil, lemon juice, 1/2 teaspoon of salt, and avocado. Pulse until well blended and no large chunks of spinach remain. You may need to stop and scrape the sides of the food processor a few times.
While the food processor is running on low, stream in the olive oil slowly until completely combined. Scoop out the pesto and store in the fridge until ready to serve.
Place the food processor bowl back on (no need to clean it), and add the remaining spinach, onion, oregano, and 1/2 teaspoon salt. Pulse until everything is well-combined.
In a medium bowl, add the spinach from the food processor to the ground turkey. Stir until well-combined.
Form mixture into 1 1/2” meatballs (you should get about 24 of them) and place them on a baking sheet. Place in preheated oven, and bake for 12-15 minutes, flipping halfway through cooking time.
To serve: Toss the hot spaghetti squash noodles with the pesto sauce, and then top with meatballs. If you need to thin the pesto sauce, you can add a little bit of hot broth or hot water to it, and then toss in the noodles.
Preheat oven to 400°. Spray two baking sheets with cooking spray and set aside.
Cut 1/2” off each end of the spaghetti squash, then slice the spaghetti squash in half crosswise, then again to make four thick rings.
Remove the seeds and other inside goo. Then place the rings onto a clean kitchen towel. Salt the rings liberally with coarse sea salt. Let rest for 15 minutes while the moisture is drawn out. Using a clean kitchen towel, pat the squash dry, and brush off any extra salt.
Place rings on one of the prepared baking sheets. Roast in preheated oven for 25-30 minutes, or until the squash is very tender. Remove from oven and let cool to the touch, then remove the noodles from the squash peel and “fluff” with a fork. Cover with foil or a kitchen towel to keep warm, and set aside.
While squash is roasting, heat the coconut or Olive oil in a large skillet. Add in the garlic, and cook until just fragrant, about 3 minutes. Add in the baby spinach, tossing to coat with the garlic. Cook until just wilted, about 3 minutes. Remove from heat.
In a food processor, add half of the spinach (reserving half), the basil, lemon juice, 1/2 teaspoon of salt, and avocado. Pulse until well blended and no large chunks of spinach remain. You may need to stop and scrape the sides of the food processor a few times.
While the food processor is running on low, stream in the olive oil slowly until completely combined. Scoop out the pesto and store in the fridge until ready to serve.
Place the food processor bowl back on (no need to clean it), and add the remaining spinach, onion, oregano, and 1/2 teaspoon salt. Pulse until everything is well-combined.
In a medium bowl, add the spinach from the food processor to the ground turkey. Stir until well-combined.
Form mixture into 1 1/2” meatballs (you should get about 24 of them) and place them on a baking sheet. Place in preheated oven, and bake for 12-15 minutes, flipping halfway through cooking time.
To serve: Toss the hot spaghetti squash noodles with the pesto sauce, and then top with meatballs. If you need to thin the pesto sauce, you can add a little bit of hot broth or hot water to it, and then toss in the noodles.
Thanks
for Shopping at Mar-Val Food Stores! Return to Recipes |