- spaghetti squash - 1 piece (about 1.3 kg.)
- olive oil - 3 items. spoons
- bulb - 1 piece
- garlic - 3 teeth
- red pepper flakes - 1/2 teaspoons
- fresh oregano - 1 1/2 teaspoons
- Parmesan cheese - 1/4 Cup
- bread crumbs - 2 st. spoons
- minced turkey - 450 Grams
- of mushrooms - 240 Grams
- spinach - 5 cups
- chicken broth - 1 glass
1. Preheat the oven to 190 degrees. Squash cut in half along and remove the seeds. Sprinkle with salt and pepper. Bake, laying on the baking tray with a cut down, until ready, about 45 minutes. 2. Allow the squash to cool, then scrape the pulp into a colander and allow the liquid to drain. Set aside. 3. Finely chop the onions and garlic. Cut the mushrooms. Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Fry onion and garlic until soft, but not brown. Add oregano, fry for 30 seconds. Divide the mixture between 2 bowls. 4. Add a few tablespoons of grated Parmesan cheese in one bowl with onion mixture. Add breadcrumbs, red pepper, turkey stuffing, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Form from the received weight of meatballs. 5. Preheat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the meatballs on all sides for 4-6 minutes. 6. Put the ready-made meatballs in a bowl. 7. Add the remaining onion mixture, mushrooms, chicken broth and meatballs in a frying pan. Stew, lightly covered with a lid, about 5 minutes. Add spinach and cook for 1 minute. 8. Put the squash on the plates, add the meatballs with the onion-mushroom mixture, sprinkle with Parmesan cheese and serve.
Servings: 4