/ / Recipe Spaghetti squash with meatballs and spinach

Recipe for Spaghetti Squash with Meatballs and Spinach

  • Spaghetti squash - 1 piece (about 1.3 kg.)
  • Olive oil - 3 items. Spoons
  • Bulb - 1 piece
  • Garlic - 3 teeth
  • Red pepper flakes - 1/2 teaspoons
  • Fresh oregano - 1 1/2 teaspoons
  • Parmesan cheese - 1/4 cup
  • Breadcrumbs - 2 st. Spoons
  • Minced turkey - 450 Grams
  • Of mushrooms - 240 Grams
  • Spinach - 5 cups
  • Chicken broth - 1 glass

1. Preheat the oven to 190 degrees. Squash cut in half along and remove the seeds. Sprinkle with salt and pepper. Bake, laying on the baking sheet with a cut down, until ready, about 45 minutes. 2. Allow the squash to cool, then scrape the pulp into a colander and drain the liquid. Set aside. 3. Finely chop the onions and garlic. Chop the mushrooms. Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Fry onion and garlic until soft, but not brown. Add oregano, fry for 30 seconds. Divide the mixture between 2 bowls. 4. Add a few tablespoons of grated Parmesan cheese in one bowl with onion mixture. Add breadcrumbs, red pepper, turkey mince, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Form from the received weight of a meatball. 5. Preheat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the meatballs on all sides for 4-6 minutes. 6. Put the ready-made meatballs in a bowl. 7. Add the remaining onion mixture, mushrooms, chicken broth and meatballs in a frying pan. Stew, lightly covered with a lid, about 5 minutes. Add spinach and cook for 1 minute. 8. Put the squash on the plates, add the meatballs with the onion-mushroom mixture, sprinkle with Parmesan cheese and serve.

Servings: 4

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