Pink of Perfection

All my old ideas are dying hard. First there was the discovery that puréed cauliflower is good enough to fool even a meat-and-potatoes-loving husband. And now this! I used to feel categorically against spaghetti squash in place of proper noodles. It always struck me as the sort of extreme, no-carb trickery that I just can’t get behind. But here’s the thing: it’s good. And when you’ve got a bowl of meatballs and tomato sauce, it turns out the spaghetti itself isn’t––at least for me––the main attraction.

Have I sworn off real spaghetti and meatballs? No way. But this supper still has all the warm, homey connotations of a big bowl of pasta, but won’t make you need to unbutton your pants afterward. Always a plus.

Spaghetti Squash with Turkey Meatballs
adapted from Everyday Food
Serves 2-3

1 spaghetti squash (about 2 pounds), halved lengthwise and seeds removed

for the sauce
1 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon tomato paste
1 can (28 ounces each) crushed tomatoes with basil
1/2 teaspoon dried oregano

for the meatballs
1/4 cup breadcrumbs
1/4 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
2 tablespoons chopped fresh parsley
1 large clove garlic, finely chopped
2 tablespoons milk
1/2 pound ground turkey
1 large egg
1 tablespoons extra-virgin olive oil

Steam spaghetti squash in microwave on high for 15-20 minutes. Set aside to cool.

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. (Another option: double all ingredients except egg and and freeze half for a later use.)

Heat the olive oil in a large nonstick skillet over medium-high heat. Cook the meatballs until evenly browned, turning often, about 6 minutes. 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.

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