Friday, March 29, 2019

Spagetti Squash and Meatballs With Avacodo

Sweet Potato Tacos + Turkey Burgers on Portobello Buns + Turkey Avocado Meatballs with Spaghetti Squash

This healthy and outside-the-box rendition of pasta with meatballs features loads of wholesome ingredients, like avocado and spaghetti squash, and the cilantro-lime chimichurri adds a ton of flavor. This mouthwatering dish pairs perfectly with a glass of crisp, white wine.
Ingredients
  • SPAGHETTI SQUASH
    • 1 spaghetti squash
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon Kosher salt
  • TURKEY-AVOCADO MEATBALLS
    • 2 teaspoons ground cumin
    • 1/2 teaspoon chili powder
    • Extra virgin olive oil
    • 1 yellow onion, diced
    • 10 cloves garlic, peeled and diced
    • 1¼ pounds lean ground turkey
    • 3 avocados, diced
    • 2½ ounces crumbled cotija or feta cheese, plus more to serve
    • 1 teaspoon freshly ground black
    • 2 teaspoons Kosher salt
  • CILANTRO-LIME CHIMICHURRI
    • 2 bunches fresh cilantro
    • 6 cloves garlic, peeled and roughly chopped
    • 1 lime, zested and juiced
    • 2 teaspoons red wine vinegar
    • 2 teaspoons Dijon mustard
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon kosher salt
    • 3/4 cup extra virgin olive oil

Preparation
For the spaghetti squash:
1. Preheat oven to 375°F.
2. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Season with salt and pepper, and mist with olive oil spray.
3. Place on a baking sheet cut-side down and bake 40-45 minutes, until fork tender.
For the turkey-avocado meatballs:
1. In a pan, toast ground cumin and chili powder 1-2 minutes. Set aside in a large mixing bowl.
2. Wipe out the pan, add a drizzle of olive oil along with the onion and garlic and sauté for about 3 minutes. Add to the bowl with the spices.
3. Add the ground turkey, avocados, cheese, pepper and salt to the bowl and mix thoroughly to combine. Roll into 2-ounce meatballs and place in baking dish.
4. Place in oven and bake for 18 minutes or until internal temperature reaches 165°F.
For the cilantro-lime chimichurri:
1. Small pan, toast red pepper flakes for about 1 minute.
2. Combine all ingredients except for extra virgin olive oil in high-powered blender or food processor and blend.
3. Slowly add extra virgin olive oil until blended smoothly.
To serve:
Place about 3/4 cup spaghetti squash in a bowl. Place 3-4 meatballs on top. Drizzle cilantro-lime chimichurri over and finish off with additional crumbled cotija cheese.

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