I had the hugest butternut squash I found at the farmers market to use (as you can see how big this thing is below! So I knew I needed to start incorporating it in some recipes…stay tuned for what I do with this giant squash!).
1 lb Lean Ground Turkey
1 garlic clove (minced)
1/3 cup Italian seasoned bread crumbs
1 tsp of these combined seasonings-salt/pepper/garlic salt/italian seasoning
1 jar Vodka Sauce
1-3 cups butternut squash
1 package multi-grain or wheat spaghetti
Take the butternut squash and put it in the microwave-that’s right-just put it directly in the microwave and in 5 min. increments turn slightly after each 5 min. Depending on how big yours is, it can need anywhere from 15-25 min. Mine was huge and needed about 25 min.
Next, preheat oven to 350. Then, in a bowl mix the Turkey, egg, garlic clove, bread crumbs and spices. Mix well. Line a baking sheet wit parchment paper. Form small meatballs from the ground turkey mixture and lay in rows on the parchment paper. Bake for 20 min or until done.
While the turkey meatballs are baking, put a pot of water to boil on the stove. As soon as the water is boiling make the spaghetti. When the spaghetti is done, strain, and then put Vodka sauce at the bottom of the pan, and put spaghetti on top-mix together. Next take the butternut squash out of the microwave and cut in half, then scoop the seeds out and peel skin off squash and disguard. Cut about half the squash in small bit-size pieces and add it to the pasta and sauce. Let the remaining squash cool, then put in a big zip lock bag into either the freezer or fridge-depending on when you think you’ll use it next.
Take the turkey meatballs out of the oven. Put desired amount of pasta and squash in a bowl, take the turkey meatballs, place on top of pasta and sprinkle with a little Parmesan cheese if desired!
This recipe made a lot of pasta/squash! Stay tuned to see what I did with the leftovers.