One Hungry Hallion

Eating The World A Bite At A Time

The finished dish

Turkey Meatballs and Butternut Squash Spaghetti

I’ve got a hand spiralizer rather than one that sits on the worktop so I wasn’t sure until I tried this dish whether I could use it for butternut squash.  Turns out it works if you chop the squash into carrot size pieces but that the ‘spaghetti’ you get from it will be a bit shorter than usual because it doesn’t really turn as well as you’d like.

It really didn’t matter though, this was really tasty and comforting.  Great food for cold weather, pretty low in calories but with all the taste of a far more fattening pasta dish.

 

RECIPE

FOR THE MEATBALLS

  • 400g turkey mince
  • 1/2 onion diced
  • 1 clove of garlic
  • 1 egg
  • Some breadcrumbs (these aren’t essential)
  • mixed dried herbs (or some fresh ones if you have them)

FOR THE TOMATO SAUCE

  • One tin of chopped tomatoes
  • A squeeze of tomato puree
  • 1/2 onion diced
  • 1 clove of garlic
  • a teaspoon of sugar

FOR THE BUTTERNUT SQUASH NOODLES

  • One medium sized butternut squash
  • Cooking oil spray

INGREDIENTS

TO MAKE THE MEATBALLS

Start off by frying the onion in some oil at a medium heat until it’s golden, add the garlic and then fry a couple of minutes longer then put them on a plate and let them cool a bit. Add them to the turkey mince, the egg, the breadcrumbs and the herbs in a bowl, season and then squish together with your hands. Not too much though because that will make them really tough and dense. It feels sort of weird and maybe even a bit nice.

Meatball ingredients pre squishing

Roll the mixture into golf ball style balls. My mixture felt a bit sloppy and wet so they weren’t the most perfect golf balls but it didn’t seem to make them taste bad.

The turkey meatballs before cooking

Cover the plate and put them in the fridge so they can bind together. Or something.

TO MAKE THE TOMATO SAUCE

Fry the onion until golden on a medium heat, add the garlic and fry a bit longer. Add the tin of tomatoes, the tomato paste and about a teaspoon of sugar and then simmer on a fairly low heat for about half an hour. It’ll taste good when it’s done. You’ll need to stir it fairly often and, if you’re anything like me, keep tasting it too.

Simmer the tomato sauce

TO MAKE THE BUTTERNUT SQUASH SPAGHETTI

I think you’d be best getting a butternut squash that is long and thin for this, look for the ones that don’t bulge out as much at the bottom. Cut that bulgy bit off and then use it for roast butternut squash another time. Peel the rest of the squash and then cut it into carrot sized chunks that will fit into the spiralizer. Spiralize the chunks (this is sort of cool cos you end up with what looks like butternut squash tulips, again you can roast them for another time) and then spread the spirals (or little short spirals) out on a baking tray, drizzle or spray with some oil, season and pop in the oven at about 180 degrees centigrade.

Spiralized butternut squash

Cook it in the oven for about 10-15 minutes, the best way to check if it’s done is just to try it.

While that’s cooking get a big frying pan, stick some oil in the bottom and then fry the meatballs over a medium heat, keep turning them till they’ve got a bit of a brown exterior but aren’t quite cooked in the middle and then add the tomato sauce, let it all bubble away for about ten minutes, check the turkey is cooked in the middle (I’m utterly paranoid about poultry poisoning) then serve the meatballs and sauce over the top of the butternut squash spaghetti with some parmesan grated on top. Super tasty lovely healthy joyful times.

The finished dish