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