That scenario played out last night. Knowing I'm a fan of Aidell's sausage, my dear hubby had brought home a package of their Carmelized Onion Chicken Meatballs. In the meantime, we'd had a couple of small spaghetti squash in the fridge that I wanted to use.
It wasn't a leap to combine the squash and meatballs with a sauce. I wanted to keep the dish healthy, and the sauce I'd used for Zucchini Alfredo seemed appropriate and quick to make. The result? Combined with a green salad on the side, it was a a satisfying and delicious meal.
½ cup walnuts
½ garlic clove
2 tablespoons fresh basil
1 Tablespoon oregano
¼ cup olive oil or walnut oil
1 Tablespoon fresh lemon juice
*½ cup milk
½ teaspoon ground sea salt
pinch of white pepper
⅛ teaspoon ground nutmeg
*For those who avoid dairy, use same amount of almond or coconut milk or soft tofu.
1. In a blender, add walnuts, oil, garlic, lemon juice, nutmeg, white pepper, basil, oregano, milk, and sea salt.
2. Blend until creamy.
3. Heat in microwave to serving temperature
1. Cleave squash in half and scoop out seeds.
2. Place cut side down in a microwaveable pan with a bit of water in the bottom.
3. Cook on high until the "spaghetti" strands can be teased apart with a fork. Remove all of the spaghetti and place in a microwaveable container and heat until serving temperature.
4. Spoon the spaghetti in a serving bowl or individual pasta bowls. Place hot meatballs on top, and pour over the warm sauce.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.
Good cooking to you,