Saturday, January 9, 2010

Spaghetti-less Spaghetti!

This is my new favorite dinner recipe, straight from Rachael Ray (LOVE her). It is so fun and super easy to make! I know, you're thinking, SQUASH... REALLY?! REALLY!! The spaghetti squash is nutty and so full of flavor and not at all like the squash that made me gag when I was a kid. :-) Trust me and give it a try!

Spaghetti Squash and Meatballs
4 Servings
Prep 10 min
Cook 25 min
1 large spaghetti squash (about 4 pounds), halved lengthwise and seeded
3 tablespoons unsalted butter, cut into pieces
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound uncooked chicken or turkey sausage, casings removed
3/4 cup plain bread crumbs
½ cup freshly grated Parmesan cheese
8 basil leaves, torn

1.Place the 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.Meanwhile, combine the sausage with the bread crumbs 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 and top with the meatballs, cheese and basil.

OK - So you can try the original recipe, or you can try the version I do in my kitchen, which is also DELISH!

Place your halved and seeded squash cut side up on a baking sheet. Drizzle with Extra Virgin Olive Oil and bake at 350 for about 45 minutes (or until soft). While that's baking, slice or cube some boneless skinless chicken breasts and cook up on the stove. I don't season the chicken because there's enough seasoning/salt in the sauce for my taste. You can grab your favorite red sauce or make your own. When the squash is done, shred it with a fork till it looks like spaghetti and leave it in the shell. Put a big helping of chicken over the "spaghetti" and pour your red sauce all down over the top. YUMMMMM! Eat it right out of the shell!

I served this to my family in Phoenix when we visited over Christmas and it was a big hit! Hope you enjoy it as much as I do!

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