From the October/November 2017 issue
- 1 pound ground chicken, turkey, or beef
- 1/4 cup finely chopped fresh parsley
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp sea salt, plus more to taste
- 2 TBSP extra-virgin olive oil
- heaping cups bite-sized broccoli florets
- 2 medium celery stalks, chopped
- 1/2 medium yellow onion, chopped
- 2 TBSP tomato paste
- 2 garlic cloves, finely chopped
- 1/3 cup chicken broth or water
- 1 medium spaghetti squash, roasted, halved, and shredded (see note below)
- Preheat the oven to 400ºF.
- Line a large baking sheet with parchment paper.
- In a large bowl combine the meat, parsley, Italian seasoning, garlic powder, and 1/2 teaspoon salt.
- Form into 15 small meatballs and place on the baking sheet.
- Bake for 18-20 minutes until cooked through.
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the broccoli, celery, and onion. Cook, stirring occasionally, for 5 minutes.
- Add the tomato paste and garlic. Stir for 1 minute.
- Add the broth or water and cook for 1-2 minutes.
- Remove from heat and stir in the spaghetti squash. Season to taste with salt.
- Transfer to a 9×13-inch casserole dish.
- Nestle the cooked meatballs into the vegetable mixture.
- Cover and return to the oven for 10 minutes to heat through.
To make ahead:
- Prepare the casserole as directed, skipping the step of heating through in the oven.
- Cover and refrigerate for up to 2 days.
- To heat, bake at 400ºF for 15-20 minutes.
Note: To cook spaghetti squash, poke the squash all over with the tip of a sharp knife. Place on a baking sheet and roast for about 1 hour at 400ºF or until easily pierced through with a knife. Cool for 30 minutes. Cut in half lengthwise and carefully scoop out the seed cavity. Discard. Shred up the flesh of the squash into spaghetti-like strands with a fork. Shredded squash can be stored in an airtight container in the refrigerator for up to 3 days.