“The Fun Squash” with Meatballs

I’ve mentioned before that I have this weird habit of buying random squash. Well, I did it again. This time, it was a spaghetti squash aka “The Fun Squash.”

A few weeks ago, M’s sister, T, and I were wandering through Whole Foods, erratically grabbing things off the shelves, when we came across a barrell full of spaghetti squash.

“I’ve heard of these,” I said whilst fishing one out of the barrel. “They’re good for…looking like spaghetti!”

“That’s right!” Said T. “They’re really easy to make too.”

“I have a weird habit of buying squash and then storing them in my cupboard for weeks because I don’t know what to do with them!” I said.

“That is weird! Let’s get one!” Said T. The rest, my friends, is history.

Last night I decided to use my spaghetti squash as a noodle substitute.  After Googling and Martha Stewarting, I found a great recipe for turkey meatballs and decided to give it a shot. First, I sliced my spaghetti squash in half lengthwise.

I always have problems cutting squash. Either my knife is not sharp enough, or it’s the wrong kind, or I’m just not doing it right…but I usually have to put my cutting board on the floor (don’t worry! I wipe the space around the board before I put it down!), and use my entire body weight to cut the squash. This one was especially hard to cut, because it was a giant.

After successfully cutting the squash, I placed it in a 9X13 along with 3/4 cup of water and popped it in the oven for 50 minutes at 375F.

While the squash was cooking, I whipped up some tiny, turkey meatballs using a recipe from Martha Stewart. I changed a few things…of course.

Tiny Turkey Meatballs

Ingredients:

1 lb ground turkey

2 Tbsp unsweetened coconut milk

1/4 cup of almond meal

2 scallions, chopped

1 clove of garlic, crushed

1tsp oregano

1 egg

3/4 tsp salt

First, I mixed all of the ingredients together in a large bowl.

Then, I browned the meatballs in olive oil (about one Tbsp) until they were brown on all sides. It took about 10 minutes. (I probably could have stopped after 5 to 7 minutes, but I get kind of paranoid about raw poultry.)

After the meatballs were thoroughly browned, I added the tomato sauce and 1/2 cup of water to the pan.

I let the sauce simmer for about 5 minutes, while I made spaghetti out of squash.

We started with a bed of baby spinach, and topped it with squash and meatballs! We added the spinach for a little dark green leafy action.

Yum!

I have to say, I really love spaghetti squash! It was absolutely perfect for this meal– it has a very light flavor, so my taste buds were not over powered with squashiness and I could definitely taste the meatballs and spinach! I will most definitely be making spaghetti squash again.


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4 Responses to “The Fun Squash” with Meatballs

  1. Jessica November 11, 2010 at 2:01 PM #

    I love spaghetti squash! I tried it for the first time within the last year and am hooked : ) I do have to say though that I think Butternut Squash is still my favorite!

    I have not tried SS with meatballs yet – it looks delish! I may have to give it a try this weekend…I mean, I can’t turn down a “fun squash.”

  2. Julie June 21, 2011 at 2:40 PM #

    Yum!

Trackbacks/Pingbacks

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