Today we’re premiering a brand new column – Have Your Cake and Eat It Too – where, well, we do just that. We’ve decided it’s vital for us potato heads to give you healthy versions of your favorite splurges (that, let’s face it, you’d eat by the metric ton if you could). Cake, pizza, burgers, raw cookie dough: You name it, we’ve got it.
First up is spaghetti and meatballs, something us potato-heads eat as readily and excitedly as we would a triple-layer red velvet cake. We’ve discovered though that we can’t do that 5 days a week, which is why we made this spaghetti squash and turkey meatball alternative. Who says you can’t have your cake and eat it too?
“Spaghetti” And Meatballs
– 1 Spaghetti Squash
– 1 lb Cherry tomatoes, quartered
– 2 cloves garlic
– 6 sprigs fresh thyme
– 2 TBSP tomato paste
– 1 pinch red pepper flakes
– 1 TBSP olive oil, plus more for brushing
– 1 lb ground turkey
– 3 TBSP Italian breadcrumbs
– 1 TBSP chopped thyme
– 1 TBSP dried oregano
Preheat oven to 400 degrees Fahrenheit.
Cut spaghetti squash in half lengthwise. Brush with olive oil and season with salt and pepper. Bake for 35 minutes, or until squash is fork tender. Remove from oven. With a fork, scrape each half so that the flesh of squash pulls apart into spaghetti-like strips. Set aside until ready to use.
In a roasting pan, combine olive oil, tomatoes, garlic, sprigs of time. Season with salt and pepper. Roast for 10 minutes until bubbling. Take out and stir in tomato paste and red pepper flakes. Continue to bake until mixture is reduced and thick like tomato sauce.
In a bowl, combine ground turkey, breadcrumbs, salt, pepper, 1 TBSP thyme, and 1 TBSP dired oregano. Form into even sized balls. On the stove, heat an oven proof sauté pan over medium-high heat. Spray with non-stick spray. Brown meatballs on each sides for 2-3 minutes. Finish baking in oven for about 10 minutes, or until meatballs are done.
Toss spaghetti squash noodles with the tomato sauce. Place on a platter. Top the spaghetti squash noodles with meatballs.
*Photographed by Alli Shepherd