#Balance #triedNtested
Spaghetti Squash with Herb Drizzle and Turkey Meatballs Ingredients
Meatballs: 500 gms ground turkey 30 gms finely diced onion 2 cloves garlic, minced ½ tsp ground fennel ¼ tsp red pepper flakes salt and pepper, to taste water or stock, as needed Squash: 1 large spaghetti squash Oil of choice salt and pepper Herb Drizzle: 75 – 100 ml Olive Oil 15 gms parsley leaves and stems 25 gms basil leaves 2 garlic cloves 1 ½ tsp lemon zest salt and pepper, to taste
Method
Meatballs: • Preheat the oven to 350 F. • Mix together all of the ingredients in a bowl and season with salt and pepper. Form into small meatballs and place into a baking dish. Pour a little water or stock in the baking dish, just to cover the bottom. Cover the baking dish with parchment and then foil, and bake for 30 minutes. Remove the cover and bake for an additional 10-15 minutes. Squash: • In the meantime, cut the spaghetti squash in half and scrape out any seeds. Drizzle with oil of choice and season with salt and pepper. Place face down on a baking sheet and bake until tender, about 30 minutes. • When the spaghetti squash is cooked, take out of the oven and let cool for a few minutes. Using a fork, scrape the flesh, making spaghetti-like strands into a large bowl. Sauce: • Place the basil, parsley, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth consistency. • Stir in the lemon zest. Taste and add additional salt and pepper if needed. • You can also adjust the amount of olive oil if you want a more liquid sauce. • The herb drizzle can be used immediately or refrigerated until ready to use. For freshest flavor, use 72 hours. Serving: • Toss enough sauce to coat the squash and season if necessary. Transfer to a serving platter and top with the meatballs and herb drizzle.
58