Last night I cooked up a nice fall meal! While it’s still about 75 degrees here in Denver (not that I’m complaining!), I wanted to make a healthy comfort meal.
I started off with a basic tomato sauce: In a pot sautee garlic, 1/3 of a chopped onion, 1 chopped green pepper, and 1 tablespoon of parsley (and pepper to taste–I didn’t add salt, but you can) in some olive oil. After a few minutes, add in sliced mushrooms (I used 1 pint, but you can use less). Let these cook until the green peppers start to get softer…add in 2 cans of No-Salt-Added Oregano & Garlic Tomatoes (I got mine at Safeway). Then add in about 2 tablespoons of Tomato Paste. Let that come to a simmer and voila you have a delicious but basic sauce! I generally let mine sit for a few hours if I have time just so the flavors can really mesh.
While my sauce was marinating on the stove top, I cut a spaghetti squash in half–lightly covered in olive oil, garlic powder, and black pepper….I cook this face down on a cookie tin for about an hour at 400 degrees.
To make my meatballs, I combined 1 pound of ground turkey meat (I use the no-seasoning kind, in 93% lean), with 1 egg, fresh garlic, 1/2 cup of panko bread crumbs, 1 tablespoon parsley, black pepper, 1/2 cup of freshly grated Parmesan cheese…..mix together….then add in a tiny bit of lukewarm water….next, roll into meatballs, everything should stick together. I baked my meatballs at 400 for 25 minutes on oiled tin foil….I then folded the meatballs carefully into my sauce for like 20 minutes while shredding my spaghetti squash into “spaghetti”….
We served ours with a piece of Texas Toast!
Next time, I might make the tomato sauce in advance, then bake the meatballs day-of to save on time!