Lately I’ve been making meatballs with about 50/50 meat and quinoa. It cuts out some fat without cutting out protein, and tastes delicious. I was worried that the squash would add too much sweetness to the dish, but we were pleasantly surprised by the result.
For the Spaghetti Squash:
- 1 medium to large spaghetti squash
Cut the squash in half length-wise and place face down in a foil-lined baking pan with a little water at the bottom. Bake at 400 for 45 minutes. Allow to cool, then using a fork, scrape squash out in spaghetti style threads. Reheat in a sauce pan if needed, and top with lamb meatballs and warm yogurt sauce with a few sprinkles of dried red pepper.
For the meatballs:
- 1 diced white onion
- 1/2 lb lamb
- 1 cup cooked quinoa
- zest from 1 lemon
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- pinch cayenne pepper
- small bunch flat-leaf parsley, chopped
- salt and pepper to taste
Mix the lamb, lemon zest, spices, parsley and onion in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls. Bake on a foil-lined, lightly greased baking sheet in a 400 oven for about 20 minutes.
For the warm yogurt sauce:
- 1 cup full fat or 2% greek yogurt
- 3 cloves of garlic, roughly chopped
- tablespoon of dried or fresh mint
- pinch of salt and pepper
pinch of red pepper flakes
Mix all ingredients except the red pepper flakes and pulse in a blender or food processor until well combined. Once meatballs are done and the spaghetti squash is ready, heat in a small sauce pan on low until warm enough to serve. Do not boil. Drizzle over meatballs and serve.