Spaghetti Squash

The last time I posted on the blog, I focused on the amazing summer fruit available right now in our part of the world.  Vegetables took a back seat for the day, but today, I want to give you a recipe for something that may be in season where you live--spaghetti squash!  Technically, June is the end of spaghetti squash season here in California (though many grocery stores carry it year round), but I still love this as a summer recipe because spaghetti squash could easily be substituted for a number of spiralized vegetables...zucchini, yellow squash, carrots, peppers...If you've never heard of spiralizing, check it out here!   
Zucchini would be my first choice as a substitute because of it's prevalence in our area in June and July.  In fact, here's a photo of our vegetable garden at the peak of summer harvest (and fortunately, surviving this insane heat wave).   Whatever vegetable you choose to use in this recipe, I hope you enjoy it!  

Spaghetti Squash with Turkey Meatballs
    Serves 4
20 turkey meatballs (recipes below)
1 large spaghetti squash
Approx ½ c water
2 c good quality marinara 
    Cut spaghetti squash in half lengthwise and scrape out seeds.  Place one half in a heatproof dish, cut-side up.  Fill the cavity with water and replace other half over the top (as if you’re putting the squash back together).  Microwave for 10-15 minutes (flipping squash over every five minutes and checking for fork-tenderness). While squash cooks, begin to prepare meatballs.  Once squash is cooked, drain any remaining water and with an oven mitt, hold the shell of each half and use a fork to scrape out spaghetti “noodles”, and set aside in a clean bowl.  Once meatballs are straining, add spaghetti “noodles” to the meatball pan.  Add in marinara, then the strained meatballs and allow flavors to marry for 5-10 minutes, over low heat.  Serve warm and top with additional parmesan, if desired.

Turkey Meatballs
    Makes 20 meatballs
.75 lb organic ground turkey
1 cage free egg
1 slice whole wheat or whole grain, gluten free toast, chopped/crumbled into very fine pieces
1 T dried Italian herbs mixture
½ t sea salt
½ t ground black pepper
¼ c finely shredded fresh parmesan cheese (organic, if possible)
2 T extra virgin olive oil
    In a large bowl, combine all ingredients with hands and form 20 equal sized meatballs.  Wash hands. Cook meatballs in a large skillet in 2 batches (1 T olive oil allotted for each batch) over medium low heat, until browned on every side and cooked through (no pink when one is cut open).  Set to strain over a paper towel and wipe skillet down before moving on to the next step.

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