MICROWAVE OPTION

• Halve the spaghetti squash and remove seeds.
• Place the prepared spaghetti squash flesh side down in a 13×9 glass baking dish.
• Fill the dish with about 1″ of water.
• Place baking dish in the microwave and cook for 15-20 minutes per squash, until squash is tender.
• Remove the spaghetti squash from the pan and let it cool for a few mins. Using a fork, gently scrape the inside of the squash to create spaghetti-like pieces of squash.

OVEN OPTION

• Preheat the oven to 400°F.
• Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle or spray the inside of the squash with olive oil and sprinkle with salt and pepper.
• Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
• Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

FINISH UP

• Place spaghetti squash in a bowl with parmesan cheese or vegan parmesan, fresh basil, olive oil, garlic powder, ground pepper, and salt to taste. Toss to combine and serve.

• Cook the noodles according to the package directions.
• Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
• In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
• In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
• Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

Comments

• When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.

• In a medium saucepan, heat vegetable broth. Once simmering, reduce heat to low to keep warm
• Heat a large pan over medium heat
• Once hot, add 2 1/2 tbsp water
• Sauté green garlic and Mushrooms until aromatic about 5 minutes
• Add the rest of vegetables and a pinch of salt and pepper
• Sauté until just tender and slightly browned
• Remove from pan and set aside
• Heat another large, rimmed pan over medium heat
• Once hot, add the other 2 1/2 tbsp water and shallot
• Sauté 1-2 minutes or until softened
• Add Arborio and cook 1 minute, stirring occasionally
• Add white wine and stir gently. Cook until wine is absorbed
• Using a ladle, add 1/2 cup vegetable broth at a time, stirring almost constantly
• Give the risotto a little breaks to come back to a simmer ( mixture to be cooking, not boiling)
• Continue to add a ladle of broth, stirring to incorporate, until the rice is al dente (firm to the bite, cooked but not mushy)
• Once rice is cooked, fold in vegetables and sautéed vegetables
• Taste and adjust flavor as needed. More salt and pepper or cheese if desired