healthy pescetarian alternative to traditional spaghetti w/ meatballs.
spaghetti squash w/ shrimp mushroom meatballs
ingredients:
(1) large spaghetti squash
(8) oz. mushrooms
(1) small onion
(8) oz. raw shrimps
(1) cup grated parmesan cheese
(1/2) cup chopped italian parsley
(2) tsp. minced garlic
(2) Tbsp. potato starch
(4) Tbsp. bread crumb
(1) Tbsp. sugar
(1) jar of your favorite tomato pasta sauce
(1) Tbsp. butter
salt and pepper
olive oil
direction:
1. preheat the oven at 425° f.
2. cut (1) large spaghetti squash in half and scrape out the seeds. drizzle some olive oil and season with salt and pepper.
3. place the squash on a baking sheet cut side down and bake in the preheated oven for about an hour until tender.
4. finely chop (8) oz. mushrooms and (1) small onion and cook them in a pan with (1) Tbsp. butter. season with salt and pepper. drain excess liquid and set aside to cool.
5. cut (8) oz. raw shrimps into smaller pieces and pulse them in a food processor into a smooth paste.
6. in a large bowl, combine shrimp paste, cooled mushroom/onion, (1) cup grated parmesan cheese, (1/2) cup chopped italian parsley, (2) tsp. minced garlic, (2) Tbsp. potato starch, (4) Tbsp. bread crumb, and (1) Tbsp. sugar. add a pinch of salt and pepper to season.
7. shape the mixture into 1" dia. meatballs.
- yields about (25) meatballs.
8. boil a pot of water and cook the meatballs in boiling water for about 2 min.
9. add (1) jar of tomato pasta sauce in a large skillet, add boiled meatballs and finish cooking them on medium heat.
10. take the squash out of the oven and scrape out the spaghetti-like strands with a fork.
11. serve spaghetti squash with tomato sauce with meatballs.
yield: 4-6 servings