Sunday, November 8, 2009

Spaghetti Squash With Turkey Meatballs

This healthy dish is a wonderful substitute for your traditional spaghetti 'n' meatballs. Eat one of the all-time favorite comfort foods for absolutely no guilt at all.

*serves 4
For squash:
-1 spaghetti squash
-2 TB extra virgin olive oil
-1 tsp. cinnamon
-1 TB ground pepper
-1 TB red pepper flakes
-1 TB oregano
-1 TB parsley

For meatballs/sauce:
-1 package lean ground turkey
-1 cup of your favorite marinara sauce
-1 clove garlic, crushed
-1 tsp. salt
-1 TB red pepper flakes
-1/4 cup red onion, chopped into small pieces
-1 tsp. pepper
-1 TB basil
-extra virgin olive oil

1. Preheat oven to 375. Cut the squash in half (lengthwise) with a large, sharp knife. Scoop out the insides, and set on a large baking sheet. Coat the squash with the olive oil, along with the dry ingredients "for squash" listed above. Pop in the oven and set timer for 45 minutes.
2. In the meantime, mix the ground turkey in a large bowl with 2 TB olive oil, salt, pepper and chopped onion. Once evenly mixed, formulate small to medium sized meatballs with hands. Place them on a large skillet coated with olive oil on medium-high heat. Saute the meatballs until crispy. Add in the marinara sauce, basil and garlic and let simmer on low heat.
3. Take squash out of the oven, and scrape with fork to pull out all of the "spaghetti" onto a large plate. 
4. Evenly distribute 4 servings, topping each with the meatballs and sauce. Add parmesan cheese on top if desired and serve with a piece of fresh garlic bread or salad!

Tuesday, November 3, 2009

Maiann's Healthy Apple Crisp*

A coworker sent this recipe to me, and though I haven't yet tried it myself, I just HAD to post it: it looks delicious and is much, much healthier than the usual fattening, sugary apple crisp recipes at this time of year. Make this for the perfect, sensible fall treat! 

*no added sugar

* 5-6 apples peeled and chunked. (Option: try mixed type like a few Fuji, a Gala, maybe even a pear or raisins or dried cherries to mix it up).
* 1/2 of a lemon, fresh squeezed
* 1T cinnamon
* 1T nutmeg
* 1T Allspice
* 1T maple syrup
* 1T whole wheat flour
Crisp topping:
* 1T cinnamon
* 1/4 C. maple syrup
* 1/2 to 2/3 C. rolled oats
* 2T flax seeds
* 1/2 cup nuts..chopped..recommend almonds and hazelnuts
* (option: can do this quickly by quick pulsing in a Cuisinart or quick pulse in a blender)
* 3T softened butter

1.Pre heat oven to 400.

2. Toss all crisp ingredients in a bowl. Grease baking dish. Pour crisp mix into dish and bake for 20 min. 

3. In another bowl mix together all crisp topping ingredients. When the 20 min. baking time is up, reduce heat to 350 degrees. sprinkle 1/2 the crisp topping on top and put back in oven for about 5-6 min. After 5 -6 minutes, pull out again and sprinkle rest of crisp topping. Bake for 5-6 more minutes.

4. Take out and let cool a bit.

Can be served with vanilla soy ice cream or low sugar, low fat whip cream...enjoy!