Spaghetti squash with meatballs and spinach
Description
Spaghetti squash is a type of pumpkin whose flesh separates into strands resembling spaghetti when baked. It's a great low-calorie substitute for pasta.
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees. Cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place cut-side down on a baking sheet and bake until tender, about 45 minutes.
- 2
Step 2
2. Let the squash cool, then scrape the flesh into a colander and let the liquid drain off. Set aside.
- 3
Step 3
3. Finely chop the onion and garlic. Slice the mushrooms. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Sauté the onion and garlic until soft, but not browned. Add oregano, cook for 30 seconds. Divide the mixture between 2 bowls.
- 4
Step 4
4. Add several tablespoons of grated Parmesan cheese to a bowl with the onion mixture. Add breadcrumbs, red pepper, ground turkey, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Shape the mixture into meatballs.
- 5
Step 5
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs on all sides for 4-6 minutes.
- 6
Step 6
6. Place the cooked meatballs onto a plate.
- 7
Step 7
7. Add the remaining onion mixture, mushrooms, chicken broth, and meatballs to the skillet. Simmer, partially covered, for about 5 minutes. Add spinach and cook for 1 minute.
- 8
Step 8
8. Place the squash on plates, add the meatballs with the onion-mushroom mixture, sprinkle with Parmesan cheese, and serve.