Holy poop, you would think we would be getting like four feet of snow. It’s 10 inches peeps! We got seven on Wednesday and no one freaked out. Come on. We live in MI. We can handle this. It’s just a little snow! We might not be able to leave for one day but news flash, unless you work from home or have that luxury, we are all going to have to go to work on Monday, am I right? Ok, so let’s all take a breather!
But, since you’ll all be snowed in like the Donner Party on Sunday that gives you the perfect reason to make delish Spaghetti Squash Spaghetti so I hope you picked up a squash while you were battling the crowds at your local grocery stores!
This was one of the first things I made for Freddy when we started dating and he was very very skeptical. I mean, spaghetti with no noodles? Weird. But I convinced him to try it and now it’s one of his faves! If you’ve never used spaghetti squash it’s a cool thing. You just scoop out the seeds and then when you scrape out the squash it comes out in strings. Just. Like. Spaghetti!
Check it out!
Spaghetti Squash Spaghetti with Turkey Meatballs:
First make the squash. Preheat the oven to 400 then take your squash and stab it a bunch of times with a fork so it doesn’t explode while it’s baking. Bake for about an hour or until soft to the touch.
While the squash is baking, make the meatballs.
1 pound ground turkey (I use 90/10. It helps it stay together a little better than the 93/7)
1/4 cup Italian breadcrumbs
1 teaspoon garlic powder
1/2 small-medium white/yellow onion
4 cloves garlic (we like garlic so we use a lot. Adjust to taste)
1/2 teaspoon dried oregano
1/2 teaspoon McCormick Italian Seasoning
salt & pepper
You could also add fresh parsley and Parmesan cheese to your meatballs if you would like
Mix all of these things together in a large bowl. Add olive oil to a large skillet. Use enough to coat the bottom of the pan but not drown the meatballs (about 1-2 Tablespoons). Roll the meat mixture into 2″ ish meatballs and brown in a skillet until browned and cooked through.
For the sauce we used a jar of homemade sauce that Ma and I canned this summer. Unfortunately I did not write down the recipe so I am no help to you on that. Use your favorite sauce for this recipe! We also added sliced baby bella mushrooms to ours. Once the meatballs are done, add them to your sauce and let them soak in all that goodness!
Your squash should be done at this point in time so remove it from the oven. Be careful! It’s lava! Cut in half long ways and scoop out the seeds with a large spoon. Then using a fork, scrape out the flesh part of the squash making your “noodles.” Then just layer everything in a bowl – squash, meatballs, sauce, Parmesan cheese. Enjoy! Seriously, delish! And a good way to get your noodle fix without all the extra carbs from the pasta.
A large squash will make about four servings. We always take leftovers for work the next day!