Terre Haute Living January/February 2019 - Page 12

UPFRONT columns GOOD EATS ERIN GREGORY Easy New Year’s comfort food T — without the carbs! he holidays are over. Most of us are now consumed with clearing out the Christ- mas tree and tinsel, and less concerned with what to cook for dinner. In fact, now that the season of indulgence has passed, it’s time for those New Year’s resolutions to kick in, right? Well lucky for you, this easy recipe is filled with protein and vegetables, extremely low-carb, and one of our favorite comfort dishes. My toddlers (who are exceptionally picky) even gobble these meatballs up with enthusiasm! As an Italian food lover, I began making this dish when Mike and I were first married. It has gone through many alterations to make it healthi- er and more flavorful. Low-carb alteration: Last year when Mike went on a low-carb kick for a while, we swapped the more-popular spaghetti for spaghetti squash. Those of you trying to lose a little holiday weight might find this swap helpful! After a couple differ- ent dinners with the fruit, Mike began to enjoy it. I can’t say he would prefer it as he would happily live as a carbitarian if it was healthy. He does, however, enjoy the taste and appreciate the nutritional benefits. Toddler Alteration: The girls prefer to eat these meatballs with Mac n cheese. If I was 3 or 5 - so would I! It’s a great combination. When we make this dish it typically makes two dinners for us since we are two adults, and two tots. It can easily feed four adults. You can also use pasta instead of the spaghetti squash low-carb option that we prefer. Side note: I have removed breadcrumbs and cheese lately as they include dairy and due to my daughters dairy sensitivity, we cook without it. This dish is easy to make nondairy friendly! SLOW COOKER TURKEY MEATBALLS WITH SPAGHETTI SQUASH Prep time: 20 minutes Cook time: 6 hours Serves: 4 1 lb lean ground turkey 1 lb ground turkey (or Italian pork) sausage 1 tbsp Italian seasoning 4 cloves garlic, pressed 1 tbsp evoo 1 tsp red pepper flakes (optional) 1 egg, beaten 1/2 cup diced onion 1/2 cup diced green pepper 1/2 cup diced portobello mushrooms 1/4 cup Panko bread crumbs Plus: 44 oz jar marinara sauce of choice 1 large (or 2 small) spaghetti squash Italian cheese of choice Dash garlic salt & pepper 1 tbsp evoo Combine ingredients listed above in a large mixing bowl. Make sure those hands are clean - because they’re about to get dirty! You can’t make proper meatballs any other way. Stick ‘em in there and mix until all ingredients are equally distributed. Spray bottom of slow cooker with nonstick spray. Cover the bottom of your pot with a few ta- blespoons of marinara sauce. Next, form small-me- 12 Terre Haute Living • January/February 2019 dium size meatballs (larger if you so choose, go crazy!) with a bit of space between each, along the bottom of your pot. Cover the meatballs with more marinara, and repeat this process until you’ve used the entire mix. Set slow cooker to 6 hours low heat - or if you’re an Instapot freak like I am, just use the stan- dard slow cooker setting. One hour before serving, preheat oven to 400 degrees. Cut your spaghetti squash in half length-wise. Scoop out the guts! I don’t keep the seeds but you can set aside and wash/season/bake if you want for a healthy snack. Spray baking sheet with nonstick spray. Place squash face down on pan. Bake for 45 minutes. Flip squash over, drizzle evoo, garlic salt and pepper. Top with cheese. Return squash to oven for 8-10 more min- utes. Allow to cool 10 or so minutes after cooking. Use a fork to pull the spaghetti-style strands and mix ingredients. Scoop the spaghetti strands into a bowl and serve your meatballs over top. Sprinkle cheese over dish if desired. Enjoy! tribstar.com/terrehauteliving