My sister-in-law, Lindsay Brase, introduced me to spaghetti squash. Now, I am in love...Last night, put a little something together. My apologies for no photo but we were too hungry and frankly it wasn't the "prettiest dish" ever but man was it good.
1 Spaghetti Squash Halved (long ways and scoop the seeds out)
2 Shallots Finely Chopped
3 Tbsp of Garlic Powder
1/4 C of Chopped Fresh Basil
2 Tbsp of Dry White Wine
1 Cup or large handful of diced Sun-dried Tomatoes
2 Tbsp of Soy Sauce
1 lb. of Extra Lean Ground Turkey
2 Tbsp Italian Seasoning
1/2 Cup of Parmesan Cheese
1/2 Cup of Bread Crumbs
Salt and Pepper to taste
Feta Cheese for topping
Preheat oven to 375 degrees
Sprinkle a little salt and pepper on Spaghetti Squash and face the halves down on a baking sheet and pop in the oven for about 30 minutes until knife tender. (do not over cook) The strings should be a little "al dente." Once squash is ready take out of oven and let sit for a bit so it cools down then scrap "flesh" out with a fork into a strainer...Let sit for a minute to let some of the extra juices strain out.
While that is baking, combine Ground Turkey, Italian Seasoning, 1 Tbsp of Garlic Powder, Parm. Cheese, and Bread Crumbs. In a little bit of Olive Oil (about 1-2 Tbsp) roll little meatballs and saute them until brown - set aside
With the same pan, add one more tbsp of Olive Oil and sautee shallots until translucent.
Add wine and sun-dried tomatoes. Once wine is absorbed, add soy sauce, rest of garlic powder, and toss squash into pan and add a couple tabs of butter. Once all is combined, add basil.
Serve with meatballs and sprinkle feta on top.