Spaghetti Squash & Turkey Meatballs (p2)
(P1 if you leave out the breadcrumbs)
I got this recipe out of the new (Oct 06 edition) Rachael Ray Magazine. It can also be found on her website Every Day with Rachael Ray. I thought it looked and sounded really good and it was!!! I adapted it a bit for my Sb needs but its basically the same as her original.
1 Large Spaghetti Squash (about 4 lbs), halved lengthwise and seeded
3 Tab I cant believe its not butter or Smart balance, softened
2 Tab olive oil
3/4 whole wheat bread crumbs, plain
Fresh Basil leaves, torn
1/2 shredded Parmesan cheese
1 lb uncooked ground turkey sausage
Salt and pepper to taste
1. Place squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil. Season to taste with salt and pepper.
2. Combine the sausage with the bread crumbs (*see note below) and form into 1-inch meatballs. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the meatballs and cook, stirring, until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.
3. Reheat the shredded squash in the microwave if needed and top with the meatballs, cheese and basil.
*NOTE: I seasoned the bread crumbs with a little Italian seasoning, fresh chopped parsley, salt and ground Parmesan cheese for some extra flavor.