>The dinner feature is finally here! This week’s adventure was a brave one for me, because I am not a squash girl. However, I keep being reminded of its incredible health value…and I’m always aware of my need to eat more vegetables since I am very much not a natural vegetable-eater.
So when I hear about a squash that’s like spaghetti….say what? By george…let’s try it. So I bought a spaghetti squash, and it was sitting on my counter for about a week while I tried to figure out what to do with it. One morning at breakfast I was flipping through a Martha Stewart magazine, and voila! … Spaghetti Squash with Turkey Meatballs. Here’s the picture from the magazine. Doesn’t it look delicious??
I scanned the ingredient list and in my amazement…..have that, got that, have it, hmm. And then it dawned on me. I DON’T HAVE TO GO TO THE GROCERY STORE TO MAKE THIS! I already had every ingredient in the house. Which let me tell you ladies and gentleman, is a big plus for City-Dwelling-Meg. So, I committed. First things first, as usual, this is not my own recipe – you can find it in a nice and easy, printable form here. Everyone say “Thank you Martha Stewart and Whole Living magazine!”
1 spaghetti squash (about 3 pounds), halved lengthwise and insides scraped
coarse salt and freshly ground pepper
1 tbsp plus 1 tsp extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 tsp chopped fresh oregano
1/2 ounce grated Parmesan cheese
1 tbsp 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) *I used baby bellas, but I’m sure any of these would be delicious*
1 cup homemade or store-bought low-sodium chicken broth
4 ounces baby spinach (about 5 cups), washed well
Maybe I’m a weirdo for actually having all these ingredients in the house, but I was pretttttty excited about it.
So, let’s get started.