"Spaghetti" and Meatballs

Name: "Spaghetti" and Meatballs
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium spaghetti squash; 1 lb. ground turkey; 2 small zucchini; 4 clove garlic; 1/2 tsp. smoked paprika; 2 tbsp. olive oil; 1 medium eggplant; 1 medium onion; 1 can crushed tomatoes; 1 tbsp. sherry vinegar; 1 bag baby arugula

Published: Dec 19, 2014

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Yields:

Prep Time:

15 mins

Total Time:

35 mins

Cal/Serv:

455

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Ground turkey meatballs and spaghetti squash "noodles" lighten up this classic.

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Ingredients

2
medium spaghetti squash
1 lb.
ground turkey
2
small zucchini
4
clove garlic
1/2 tsp.
smoked paprika
2 Tbsp.
olive oil
1
medium eggplant
1
medium onion
1
can crushed tomatoes
1 Tbsp.
sherry vinegar
1
bag baby arugula

Directions

1. Step 1With a sharp pairing knife, pierce squash all over. Place on a microwave-safe platter or baking dish. Microwave on high for 5 minutes per pound, about 20 minutes. Cool 10 minutes.
2. Step 2Meanwhile, in a medium bowl, combine turkey, zucchini, garlic, smoked paprika, and 0.25 teaspoon each salt, and pepper. Form into 1.50 inch meatballs; place on a large platter. In a deep 12 inch skillet, heat oil on medium-high. Add meatballs to skillet. Cook 5 to 7 minutes or until browned on bottom; with this spatula, gently transfer meatballs back to platter. reduce heat to medium.
3. Step 3To same skillet, add eggplant, and onion. Cook 3 to 5 minutes or until beginning to soften, stirring and scraping up browned bits. Stir in tomatoes,vinegar, and 0.125 teaspoon salt. Nestle meatballs in sauce. Cook 8 to 10 minutes or until meatballs are cooked through, gently stirring occasionally.
4. Step 4While meatballs cook, when squash are cool enough to handle, cut in half lengthwise. With spoon, scrape out and discard seeds. With fork, scrape pulp to separate strands. Toss strands with arugula. Serve meatballs and sauce over squash mixture.