I love trying new recipes…or, just throwing stuff together from the pantry/frig.
Am going to share two of them, one from our local newspaper on 29 January 2012 ~ Spaghetti Squash with Turkey Meatballs. I’ll give you their ingredients and then my extras that I added.
1 small (1.5 pounds) spaghetti squash
1/2 cup water
6 ounces lean ground turkey
1 slice whole wheat bread
1 teaspoon Italian seasoning
2 teaspoons olive oil
2 cups marinana sauce
2 tablespoons Parmesan cheese
Chopped fresh oregano
Cut squash in half lengthwise. Place cut side down in microwave safe dish with lid. Add water and seal the lid. Cook on high 8 minutes. Meanwhile, chop bread into tiny dice. In a large bowl, combine turkey, bread crumbs, egg and seasoning. Use your hands to mix well and shape into 2 inch balls. Remove squash from microwave and set aside to cool. Heat oil in a large skillet. Add meatballs and cook, turning often, until cooked through, about 7 minutes. Add sauce and reduce heat to low. When squash is cool enough to handle, remove and discard seeds, then use a fork to scrape out the stringy flesh. Add 3 cups squash to the pan with sauce and meatballs, toss well. Garnish with Parmesan cheese and oregano.
(NO PICTURES – sorry…we dug in and ate it all before I realized I didn’t get any pictures)
MY VERSION of above ~
My squash was pretty dang big. Probably 10″ in length so I cut in quarters, put them flesh down into a pie tin with some water and stuck it in the oven at 450F for 30 minutes. (Not big with microwave)
I mixed 20-oz package of ground turkey with 2 eggs, 1 cup of brown rice (had in the frig from another meal), 3 pieces of Milton’s Multi-grained bread, 1 tsp each of dried oregano, thyme, Italian parsley (from my garden). My mixture made up 20 2″ meatballs…I put them on parchment paper/cookie tin and stuck them in the frig until the squash was done. Scoop the squash into a bowl once cooked.
In a large fry pan I heated up 1 TBSP olive oil and cooked all 20 meatballs (covered)…definitely took longer than 7 minutes. 🙂 Once browned and cooked through I put them on a paper plate and added 1/2 of the spaghetti squash (freeze the other half). Then I made a ring and put 8 meatballs (I froze the rest to use later…even 8 was too many for two of us) into the middle of the squash and poured about 1 cup of my own tomato-basil based sauce over the meatballs, covered to let heat throughout.
Serve with a nice salad…with shaved parmesan over it ALL. 🙂
Thai Chicken Pizza (at least my version of it)
I use Pioneer Woman’s basic pizza dough…1/2 teaspoon of yeast over 3/4 cup warm water (in a measuring cup). Mix 2 cups flour, 1/2 teaspoon salt, and 1/4 cup of olive oil. Pour in water/yeast and mix. Put in an oiled bowl, cover and let rest for 1-3 hours (if you don’t use it that day it can be kept in the frig for 3 days)
I cut up 2 chicken breasts and put them in a fry pan with a couple of teaspoons of peanut oil and a few splashes of sesame oil…with some fresh ground pepper. Once cooked through I put chicken in a bowl and added about 1/4 cup of Peanut Satay Sauce, set aside.
I shredded 2 carrots, sliced 3 green onions, sliced about 1/2 cup of mushrooms, 1/4 cup of red pepper.
Chopped up about 4 TBSP of unsalted peanuts.
Shredded 1 cup of Pepper Jack cheese and 1 cup Mozzarella.
Heat oven to 500F. Spray a large cookie tin with oil (unless you have a pizza stone)…roll out the dough nice and thin and plop on the cookie tin.
Spread out the rest of the jar of Peanut sauce, then add 1/2 of cheese. Next layer on the chicken, veggies, rest of cheese and top with peanuts.
Stick in oven for 10-15 minutes, slice and serve. I like to shake on crushed red peppers.