Put Our Nutritional Food Tips to the Test With This Spaghetti Squash Recipe
I know I mention it all the time, but the food that you put into your body matters! I believe in taking a preventative approach to health, rather than reactive, so that your body heals itself naturally with the nutrients you consume in your diet. That’s why throughout the month of September I’ll be sharing some of my favorite nutritional food tips and tricks with you.
I wanted to kick it off with this nutritional reimagining of the classic favorite, spaghetti and meatballs. However, instead of pasta, you’ll be using squash! Not only is it delicious, but it incorporates one of the most important (though maybe obvious) “laws” of nutrition - eating plenty of colorful fruits and veggies! Squash is a versatile vegetable and can serve as a healthy alternative for plenty of foods that may not provide your body with as much nourishment. This dish also includes zucchini, eggplant, tomatoes and arugula for some extra fruit and veggie goodness.
Ingredients
2 medium squash
1 lb ground turkey
2 small zucchini
4 cloves garlic
½ tsp smoked paprika
¼ tsp salt
¼ tsp pepper
2 tbsp olive oil
1 medium eggplant
1 medium onion
1 can crushed tomatoes
1 tbsp sherry vinegar
1 bag baby arugula
Directions
Pierce both squash with a sharp paring knife and place on a microwave-safe dish. Microwave on high for approximately 20 minutes - about 5 minutes per pound. Allow squash to cool for at least 10 minutes.
While the squash is heating up, combine the turkey, zucchini, garlic, paprika, salt and pepper in a large bowl. Use this mixture to create 1 ½ inch meatballs. Heat the olive oil in a deep skillet on medium-high, then place the meatballs in the skillet and cook for 5-7 minutes or until lightly browned. Remove the meatballs from the skillet once they have been cooked.
Cook the eggplant and onion in the same skillet for 3-5 minutes or until soft, stirring often. Add the tomatoes, vinegar and a pinch of salt to create your sauce. Add the meatballs back into the sauce for 8-10 minutes or until they are fully cooked, stirring occasionally.
As the meatballs cook in the sauce, cut the squash in half longways. Scrape out the seeds with a spoon and discard. Use a fork to separate the squash strands and toss them with the arugula. Add the meatballs and sauce on top of your “spaghetti” and enjoy!
