Tuesday, October 26, 2010

Recipe of the Week

This is now one of my favorite dishes of
all time. I've been making it a lot
because it's fairly easy and completely

I'm generally not a big mushroom person but,
I've been trying to get into them for awhile
and this finally did it. The first few times I
made it I used Honey mushrooms and the most
recent time, I used Cremini. Both work well.

If you can't find spaghetti squash this also tastes
great over pasta. The bf and I recommend adding
some butternut squash if you take the pasta route.

Oh! and I've also switched the spinach to dinosaur kale,
it cooks just as quick and is packed with all kinds of good stuff.


Spaghetti Squash with Turkey Meatballs

  • 1 spaghetti squash (about 3 pounds), halved lengthwise
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/2 ounce grated Parmesan cheese (3 tablespoons)
  • 1 tablespoon dried breadcrumbs
  • 8 ounces lean ground turkey
  • 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 4 ounces baby spinach (about 5 cups), washed well


  1. Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
  2. Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
  3. Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
  4. Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
  5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

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