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.
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
1 lb ground turkey
2 Tbsp unsweetened coconut milk
1/4 cup of almond meal
2 scallions, chopped
1 clove of garlic, crushed
3/4 tsp salt
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 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.