TURKEY MEATBALLS WITH GRATED ZUCCHINI AND YELLOW SQUASH
1 lb. Ground turkey
1 medium zucchini grated
1 medium yellow squash grated
2 garlic cloves finely chopped
2 tbsp finely minced white onion
1 teaspoon Chef Nino’s Adrenaline Seasoning
1 large egg
1/3 cup bread crumbs
In a large mixing bowl, combine turkey and all ingredients. Mix with hands until all ingredients are fully incorporated. Form into meat balls approximately the size of a ping pong ball.
Place on greased cookie sheet into a preheated 350 degree oven. Cook in oven for 30 minutes, until internal temperature reaches 155 degrees. When cooked place meatballs into your favorite pasta sauce and simmer for 15-20 minutes.
10 MINUTE MARINARA SAUCE
1 28 ounce can San Marzano D.O.P. certified Imported Italian Tomatoes
4 fresh garlic cloves freshly peeled and chopped finely
4 tablespoons First Cold pressed Olive Oil
8 basil leaves rough cut
½ tsp. kosher or sea salt
Sautee garlic in oil until garlic starts to turn brown. Add tomatoes and salt. Bring to a boil. Remove from heat and add basil. Stir and serve over your favorite pasta.
HOW TO COOK SPAGHETTI SQUASH
Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375 oven for approximately 1 hour or until flesh is tender. Let stand covered for 5 minutes. Allow squash to cool for about 20 minutes so that it will be easier to handle. Cut in half lengthwise and remove seeds. With a fork “comb” out strands.
Cut squash in ½ lengthwise: remove seeds. Place squash cut sides up in a microwave dish with ¼ cup water. Remove seeds. Cover with plastic wrap and cook on high for 10-12 minutes, depending on size of squash. Let stand covered, for 5 minutes. Allow to cool for about 20 minutes so that it will be easier to handle. With a fork “comb” out strands.
SPAGHETTI SQUASH PANCAKES
(Serves 6-8 as a side dish or appetizer)
6 cups of spaghetti squash, cooked by your favorite method. And separated into strands
1/3 cup all-purpose flour
½ cup grated parmesan cheese
2 tablespoons of Brummel & Brown Spread
Salt and pepper to taste
Add flour and cheese to the strands of the cooked spaghetti squash. Mix well, using a couple of forks. Melt butter in non stick skillet over medium-high heat. Spoon ¼ cup squash mixture into prepared skillet. With a fork, press to form an evenly thick cake. Cook for approximately 5 minutes on each side on low heat until browned.