A few weeks ago I wrote about stuffed acorn squash for the early fall and promised more.  Now, just in time for Sukkot, here comes the second recipe from the Dan and Elizabeth Brosgol squash festival cookbook, a twist on an old Italian classic.

(And, by the way, we just ate this tonight, so I can vouch for its continued effectiveness.)

Ingredients:

One large spaghetti squash

Can of tomato sauce (no salt added)

One package of lean ground turkey

One small onion (chopped)

Two large carrots

Two celery stalks

Bay leaf

Salt, pepper, basil, oregano, and other spices as needed

½ cup Matzo Meal

Olive Oil

Two eggs

½ cup red wine (optional)

To get rolling, take a package of lean ground turkey and put in a large mixing bowl.  Add two eggs (yolks optional), the matzo meal, 2 tablespoons of olive oil, and a blend of spices.  Mash the mixture together with your hands and make it into meatballs in the bowl.

On your stovetop, add a large can of tomato sauce to a sauté pan.  Throw in some red wine and olive oil according to your preference.  Peel and cut up the two carrots, and toss them into the pan along with the celery, onion, and bay leaf.  Bring to a medium heat.  Add meatballs made from the mixture in the bowl and cook over the heat for 45 minutes to an hour (longer if you want more flavor).  Start smelling the deliciousness after 10 minutes.

Take a large spaghetti squash and cut in lengthwise in half.  Scoop out the seeds (you can roast these separately) and the gooey insides.  Bake the two sides of the squash flesh side down in a pan filled ¼ inch with water for 45 minutes.

When the meatballs are fat and happy, and the squash is done, take out the squash.  Holding the skin with a pot holder (it’s quite hot), take a spoon and scoop the flesh of the squash away from your body.  It will come out of the squash in a shape that looks exactly like spaghetti (here’s a picture).

Scoop a heaping pile of spaghetti squash onto your plate and ladle over some meatballs and sauce from your sauté pan.  Take it out into your sukkah and watch the steam rise up through the schach and towards the night sky.  The ushpizin won’t be able to stay away from the smell!

Still to come- mixed butternut/delicatta squash soup.