It’s been a hectic couple of months. Not that it’s much of an excuse, but it really has. When I logged on today, I saw that my last post was September 1st, which makes it almost two months since I posted. Gulp. Sorry about that
To make a long story short, I started a new full-time job and started (and finished – but that’s another story for another day!) my MLIS degree. Needless to say, readjusting to working a “regular” schedule has been a challenge for me. Since I’ve been a grad student for the past two years, I was used to having a very flexible, do-whatever-you-want-when-you-want schedule. Now, I’m up at 6:00-6:15 every morning and in to downtown LA by 8:00am. It’s very different. In a good way! But different.
In any case, there will be more to come about all of the above, but I wanted to share this recipe that I made for dinner last night. It was delicious! And pretty easy. The whole thing took me about an hour and ten minutes, so it’s not a meal for a super quick dinner, but definitely good enough for company (or just for yourself!)
Spaghetti Squash with Turkey Meatballs, Mushrooms, and Spinach
adapted from Martha Stewart Magazine (October 2010)
1 spaghetti squash (approx. 3 lbs) halved lengthwise
a couple of tablespoons of grapeseed oil
1/2 onion, finely chopped
3 garlic cloves, minced
1 1/2 tsp. fresh oregano, chopped
3 tbsp. freshly grated Romano cheese (or Parmesan)
1 tbsp. dried bread crumbs (I used Italian style)
8 oz. lean ground turkey
8 oz. sliced mushrooms
1 cup chicken stock (low-sodium, of course)
4 cups baby spinach
Preheat your oven to 375. Place squash halves face up on a foil-covered baking sheet. Drizzle with grapeseed oil and season with pepper (you could use salt here, too, but I generally don’t add salt to things like this – personal preference). Bake for 45-60 minutes. Remove and scrape the flesh (ew?) into strands with a fork.
Meanwhile, heat tsp. of oil in a large skillet. Cook the onion and the garlic until tender and then add the oregano. Cook until fragrant. Divide the mixture – half in 1 small bowl, half in a large bowl.
In the large bowl – stir the breadcrumbs and half of the cheese into the oregano mixture. Add turkey, salt and pepper, and mix together with your hands. Form into 9-12 small meatballs.
Heat another tsp. in the skillet (the one you used before is fine). Add the meatballs and brown them – about 6-8 minutes – don’t cook them all the way through! Transfer to a plate and set aside. Add another tsp. of oil to the hot skillet and cook mushrooms until tender and beginning to brown. Add meatballs back to the pan along with the small bowl of oregano mixture and the stock. Simmer gently, partially covered until the meatballs are cooked through – about 5-7 minutes. Add spinach and wilt. Top the spaghetti squash strands with the veggie/meatball mixture and serve.
I will be back soon. Promise this time.