Wednesday, May 9, 2012

Being Martha

Zoë & Martha doesn't have nearly the same ring to it as Julie & Julia, but I feel the same kinship to Martha Stewart's food. I've tried many of her recipes over the last few years, on my journey to becoming an adequate cook, and she's taught me so much about what I'm capable of. It helps that I haven't had to bone a duck or make any sort of roux, but I do feel a certain accomplishment when I create a successful meal from one of her recipes. Last night was no exception. I pinned this recipe a few days ago and was determined to try my hand at a new ingredient - spaghetti squash!

Spaghetti Squash with Turkey Meatballs



Recipe, adapted from Whole Living:
(Makes 4 servings)

1 spaghetti squash (about 3 pounds), halved lengthwise with seeds scooped out
1 onion, finely chopped
2 garlic cloves, minced
1/4 cup white wine
2 tablespoons grated Parmesan cheese
1 pound lean ground turkey
8 ounces baby bella mushrooms, sliced 1/4 inch thick
1 cup low-sodium chicken broth
1 bag fresh spinach
Olive oil
Salt and pepper to taste

Preheat oven to 375 degrees. Bake squash, cut sides down, on a tinfoiled cookie sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Cook onion and garlic, stirring, until soft. Add half the wine and continue to cook until liquid is absorbed. Divide mixture between 1 large and 1 small bowl.
Stir 1 tablespoon cheese into the large bowl of onion-garlic mixture. Mix in turkey, salt, and pepper using your hands. Form mixture into 12 balls.
Using the same skillet, heat oil over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add mushrooms to the skillet and cook until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and broth; bring to simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes.
In a medium skillet, heat olive oil over medium heat and cook spinach until wilted.
Divide squash, spinach, and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Boyfriend Meter:
5 out of 5
"This is one of the best meals yet" (and we're talking about squash, people!)


1 comment:

  1. yummm, I have been wanting to try spaghetti squash for awhile! Might try this in the next few days...


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