How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
Chef Vikki's Spaghetti Squash and Meatballs
The chef was able to cut over 5000 mg of sodium, without losing any of the flavor.
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Prep time: 15minutes
Cook time: 45 minutes
For the spaghetti squash:
•2 lbs. spaghetti squash (1 large or 2 medium squashes)
•1 teaspoon grape seed oil, divided
•1 teaspoon liquid amino acids, divided
For the meatballs:
•1 tablespoon grape seed oil
•1½ lbs. lean ground turkey
•½ lb. ground pork
•¼ cup nutritional yeast
•1 teaspoon apple cider vinegar
•1 teaspoon liquid amino acids
•Freshly ground pepper, to taste
For the sauce:
•1 large shallot, peeled and halved
•2 carrots, peeled and quartered
•2 stalks celery, quartered
•6 garlic cloves
•1 cup flat leaf parsley
•1 28-oz. can tomato puree
•1 cup low sodium chicken stock
•2 teaspoons dried oregano
•Chopped flat leaf parsley
Preheat oven to 425°F. Line a sheet pan with foil or parchment paper.
Cut the spaghetti squash in half, lengthwise. Scoop out the seeds. Drizzle a little of the grape seed oil over each half. Drizzle a little of the amino acids over each half of the squash.
Place the seasoned spaghetti squash cut side down on the lined sheet pan. Roast the squash in the oven for 40-50 minutes, or until it is tender and soft when pierced with a knife or fork.
While your squash is roasting, prepare your meatballs and sauce.
Peel your shallot and cut it in half. Peel 2 carrots, and cut them in quarters. Cut 2 stalks of celery in quarters. Peel 6 cloves of garlic. Measure 1 cup of flat leaf parsley.
Place all of the veggies in a food processor. Pulse until finely chopped; be careful not to over-blend, you do not want the veggies to become a paste.
To a large pot or Dutch oven on medium-high heat, add 1 tablespoon of grape seed oil. Once your pan is hot, add the veggies from the food processor. Sauté the vegetables for 3-4 minutes, or until softened.
To a bowl, add half of the sautéed veggies. Remove the other half of the veggie mixture from the pan, set aside and reserve. Let the veggies cool slightly before adding the meat to the mixture.
To the veggies in the bowl, add 1½ lbs. ground turkey, a ½ lb. of ground pork, 2 eggs, ¼ cup nutritional yeast, 1 teaspoon apple cider vinegar, 1 teaspoon liquid amino acids, and a few grinds of black pepper. Combine everything together, but be careful not to over mix as you will toughen the meatballs.
Moisten your hands with cold water and shape the meatball mixture into balls. Your mixture should make about 24 medium-sized meatballs.
In the same pot on medium high heat, add a tablespoon of grape seed oil. Brown the meatballs in the skillet, for about a minute on each side. Depending on the size of your pot you may have to brown the meatballs in batches; be careful not to crowd the pot.
Add the reserved veggie mixture to the skillet with the browned meatballs. Add the can of tomato puree, 1 cup of low sodium chicken stock, and 2 teaspoons of oregano to the pan. Simmer the sauce for 10-15 minutes until the sauce has thickened and the meatballs are fully cooked through.
Using a fork, scrape the inside of the fully cooked squash until it breaks apart and resembles “spaghetti” noodles. Divide the spaghetti squash into bowls.
Top the squash with 4 meatballs per person and a scoop of the sauce. Garnish with chopped flat leaf parsley.
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