Parmesan and turkey meatballs, spaghetti squash with tomato mapple and basil sauce
Vegetables and Fruits, Poultry
A great winter classic from Quebec.
IngredientsRecipe for 4 persons
Preparation time: 45 min
Preheat your Four at 400 °F
Peel and mince the white and red onions. Remvoe the seeds from the peppers and cut them into cubes.
Finely slice the basil leaves.
In a large mixing bowl, combine all of the ingredients with the minced turkey. Make meatballs roughly 30g in size. In a hot skillet, sear them with canola oil until golden and then transfer to a baking sheet and finish cooking in the oven for 10-15 minutes depending on their size.
Using a fork, pierce the squash all around lengthwise along the equator. Place in the microwave for 5 minutes. Let cool a bit and then break it open in 2 along the fork line. Drizzle with olive oil salt and pepper, and then place them flesh side down on a baking sheet lined with parchment paper. Bake for 40 minutes. When ready to serve, remvoe the spaghetti with the help of 2 fork, it should come out very easily.
In a sauce pot with oil, sweat the red onions, lower the heat and then add the red peppers. After one minute, add the sugar and garlic. Continue to cook for 5 minutes. Add the red wine vinegar and cook until almost completely evaporated. Add the canned tomatoes. Continue to cook for 10 minutes.
Season to taste with salt and pepper.
Remove from the heat and add the basil.
Place a generous helping of squash in the center of your plate of choice. Top with 3-6 meatballs depending what size you made them and then add a generous spoonfull of sauce. Garnish with basil leaves.
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