Happy and Healthy Monday! Round 3: Spaghetti Squash and Turkey Meatballs

Tonight’s recipe is a personal fall favorite, spaghetti squash with homemade turkey meatballs and tomato sauce!  Nothing makes me happier than gathering ingredients at the Raleigh Farmers Market, dressing in my apron, and creating a delicious meal while rocking out to country tunes.  

I must be honest, I did not make spaghetti squash tonight for two reasons: time constraints and I wanted a lighter dish because I arrived home late from the gym, but I’ll share that portion of the recipe too!  I substituted the spaghetti squash for a mixed green salad with vinaigrette, which was simple, but tasty.

Tonight’s Recipe (This is a Martha Stewart Recipe)

For The Spaghetti Squash

2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

For The Sauce

2 tablespoons extra-virgin olive oil

4 cloves garlic, finely chopped

2 tablespoons tomato paste

2 cans (28 ounces each) crushed tomatoes with basil

1 teaspoon dried oregano

Coarse salt and freshly ground black pepper

For The Meatballs

1/2 cup fresh breadcrumbs

1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)

1/4 cup chopped fresh parsley

1 large clove garlic, finely chopped

1/4 cup milk

1 pound ground turkey

1 large egg

3/4 teaspoon coarse salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

Directions

• To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
• To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
• Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
• When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

Tonight’s workout:

Run 1 mile at 6:30 minute pace

3 Rounds:

20 double leg bosu squats w/ 25#

20 single leg bosu squats w/ 25#

20 single leg deadlift on bosu w/ #25

20 bench eccentric step downs

3 Rounds:

Lunge clock – 10 lunges to 1, 2, 3, 4, 5, 6, 7, 8, 10 o’clock

20 push-ups (first 10 plyometric)

20 dips

20 inverted rows

Run 1 mile at 6:00 pace

***I apologize that I do not have pictures of these exercises, but they are coming soon!

Shine brighter every day!

xoxo