October 18, 2013


To simplify your life......design around it! 

A busy weekend awaits us. The Divine Miss M is coming H-O-M-E! That makes Mama and Daddy very happy, happy, happy! In the spirit of the weekend, and the busy lives we all lead, we still want to come home to warm comfort food. This recipe is a quick fix "make ahead" dinner that can be assembled right before you are ready to serve your family. You will just want seconds on this one! It's casual and a bit rustic....very low key, but the perfect dish to serve your ravenous family! Yes, I like that....low key and relaxed....we all need the perfect spot to unwind....welcome home darling girl! 

Two 2 lb. spaghetti squash
1 lb.  ground turkey
4 green onions, chopped
2 T. fresh Italian Parsley
Grated Parmesan Cheese
Fresh Basil
1 24- ounce jar of tomato-basil pasta sauce (Estelle's uses Giada)
1 14.5 oz. can of diced tomatoes
Salt and pepper
Olive oil

Cut 2 (2 ¼ lb.) spaghetti squash in half lengthwise; discard the seeds. Bake squash with cut side down on a lightly greased baking pan at 400 degrees F. for 1 hour. Cool for about 10 minutes. Combine 2lbs. ground turkey, 4 green onions, chopped, 2 T. chopped Italian parsley, 2 T. grated Parmesan cheese and 2 t. salt and pepper. Shape into meatballs and bake at 400 degrees F. for 30 minutes. Scrape inside of squash to remove the spaghetti-like strands which will equal about 6 cups. Cover and chill the squash and meatballs.

In a Dutch oven, cook 2 minced garlic cloves in 2 T. olive oil over medium-high heat. Add 1 (24 ounce) jar of tomato-basil pasta sauce and 1 (14.5 ounce) can of diced tomatoes. Add the meatballs and bring to a low boil. Reduce to heat to low and simmer for 10-15 minutes. Heat squash in the microwave for about 3 minutes, covered with plastic wrap. Stir in ½ cup fresh basil into the sauce. Top with Parmesan cheese.

1 comment:

  1. We just love spaghetti squash and I can easily substitute ground "vegetarian" meat for the turkey to make our meatballs. What a lovely autumn supper, XOXO


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