Spaghetti and Meatballs (with butternut squash and carrot puree)
Active Time: 20 minutes | Total Time: 45 minutes | Serves Serves 6
- Nonstick vegetable cooking spray
- 1 tablespoon extra virgin olive oil
- 28-ounce can or container chopped tomatoes
- 1/2 cup water
- 1/4 cup carrot puree
- 1/4 teaspoon garlic powder
- pinch cayenne pepper
- 1 teaspoon kosher salt (1/2 tsp. + 1/2 tsp.)
- 1/8 teaspoon + 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 clove garlic, chopped
- 1/2 pound lean ground turkey
- 1 cup dried breadcrumbs
- 1/2 cup butternut squash puree
- 1 pound whole wheat or regular spaghetti
Fill a large pot with water about 2 inches from the top. Let come to a boil.
Place the spray, oil, tomatoes, water, carrot puree, garlic powder, cayenne, salt, pepper mill, and bay leaf near the stove. Get your large skillet out.
Chop the garlic. Place the turkey in a large bowl and add the garlic, breadcrumbs, butternut squash puree, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper (about 12 turns on pepper mill). Mix together. Shape the mixture into 1-inch meatballs (about 18) and place on a parchment-lined sheet pan.
Coat a large nonstick skillet with cooking spray and set it over high heat. When the skillet is hot, add the oil and then the meatballs and brown for 4 to 5 minutes, turning occasionally.
Add the pureed tomatoes, water, carrot puree, garlic powder, cayenne, bay leaf, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir gently. Reduce the heat to low and simmer until the meatballs are no longer pink in the center, 15 to 20 minutes. Remove the bay leaf.
When the water comes to a boil, cook the pasta according according to package directions until al dente. Drain the pasta and return it to the pot. Add the meatballs and sauce and gently stir together.
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