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Baked Spaghetti Squash
Turkey Meatballs
Spaghetti Squash
makes 8 servings
I was inspired by a recent knockout side dish at The Big Orange, which, I'm sure, was laden with top shelf olive oil and years-aged Parmesan cheese, most likely the reasons I couldn't stop shoveling into my mouth. Nevertheless, I endeavored to replicate it tonight, since I had a lovely specimen taking up valuable counter-space. And as an added bonus, we didn't have to fight for parking.
My version, while admittedly not as rich, was nonetheless respectably delicious.
1 spaghetti squash, halved (please don't cut off a finger doing this)
2 T cilantro, minced
2 T olive oil
1 tsp salt
1/4 tsp ground pepper
2 oz sharp cheddar cheese, diced or grated
1 tsp dried thyme
1 tsp dried oregano
3 garlic cloves, minced
1. Place the squash halves cut-side up in a glass dish and cover with plastic wrap. Microwave on high for 10-12 minutes or until flesh can be easily shredded with a fork.
2. Remove the seeds and use a fork to scrape the squash into an 8x8" baking dish.
3. In a small bowl, combine the remaining ingredients. Toss with the squash until evenly distributed.
4. Cover with foil and bake at 425F for 30 minutes or until bubbly. Serve topped with meatballs and marinara sauce.
Turkey Meatballs
makes about 35 small meatballs
20 oz ground turkey
6 T fresh breadcrumbs (another opportunity to use up Thanksgiving leftovers...I used leftover stuffing)
1 T minced onion or dried onion flakes
2 T salsa
1/4 c fresh cilantro, minced
1/4 c fresh parsley, minced
1 tsp garlic powder
cooking spray
1. Combine all ingredients in a large bowl. Form into 1-inch meatballs and place in cooking-sprayed baking dish.
2. Bake at 400 for 15 minutes or until cooked through.
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