I came up with this little gem by accident. I had the kids with me in the grocery store, and when I went to grab some spaghetti squash, I grabbed butternut squash instead. I've made butternut squash for Penn, but I don't think I've ever had it.
First of all, have you ever had fresh-roasted butternut squash out of the oven? Holy hoodoo. There's this crust on top that has no business tasting that good. So after I sat there and ate all of the crusts, I o I went ahead with the plan to make garlic parmesan spaghetti squash (substituting butternut). Y'all. It made roughly 2 gallons, and I ate every single bite. Not in one sitting. As far as you know.
Scraight out the oven
Chad's not into healthy-eating, which served me well this one time because I was able to nosh on this stuff for lunch and dinner for the entire week. Mmmmmm.
Garlic Parmesan Squash
2 spaghetti squash (or butternut squash!) - about 6 cups
2 shallots, finely chopped
2 1/2 TB unsalted butter
2 cloves garlic, finely chopped
1/4 cup fresh parsley
1/4 cup grated parm
salt and pepper
Preheat oven to 400 degrees. Cut the butternut squash(es) in half, drizzle with EVOO, and sprinkle with salt and pepper. Place cut sides up on a baking sheet and bake until fork-tender (about 60-90 minutes).
While squash is cooling, melt butter over medium heat. Add shallots and garlic, cooking until softened and fragrant. If you're doing butternut, scoop squash out of shells and directly into pan - it'll come out already kind of mashed. If you're using spaghetti, fork it out into the pan (it comes out just like spaghetti!). Add parm and parsley, and combine. You really won't even need salt and pepper - it's so good!
I planned to make turkey meatballs in tomato sauce to top the garlic parmesan spaghetti squash, so I went ahead with that plan too.... and it tasted just as good on the butternut! Totally nailed it.
Turkey Meatballs & Sauce
2 TB EVOO
4 cloves garlic, finely chopped
2 TB tomato paste
2 cans (28 oz. each) crushed tomatoes
1 tsp dried oregano
1 lb. ground turkey
1/2 cup breadcrumbs
1/2 cup grated parm
1/4 cup fresh parsley, chopped
1 clove garlic, finely chopped
1/4 cup milk
3/4 tsp salt
2 TB EVOO
For the meatballs: Combine the breadcrumbs, parm, parsley, and garlic in a bowl. Add the milk and incorporate. Add turkey, egg, salt, and pepper and mix with hands to combine. Roll into small balls. Heat the EVOO in a pan over medium to medium-high heat. You'll have to work in 2-3 batches. Cook meatballs until browned, turning often. Transfer to a plate until the sauce is ready for them.
Wipe out the pan used for meatballs (save on dishes!). Heat the EVOO over medium heat. Add minced garlic and allow to melt for about a minute. Add the tomato paste and cook for another minute. Stir in the tomatoes, oregano, salt and pepper. Bring to a light boil, then reduce to simmer. After about 20 minutes, add the meatballs into the sauce and allow to cook for another 10 minutes or so.
I actually didn't have any tomato paste or 2 big cans of tomatoes, so I just used what I had, which was 1 small can of tomato sauce and a small can of stewed tomatoes. Just as delish!