Spaghetti Squash with Greek Meatballs/ Swiss Chard with Bacon and Cannellini Beans

 I am always looking for new and innovative ways to use vegetables. Here are a couple of recipes that I have made in the last week using spaghetti squash and one that used up a big bunch of swiss chard that I had in the refrigerator. I have been cooking so many ethnic recipes lately that I decided to take a southern, homecooked meal approach to the swiss chard. The squash definitely would fall on the ethnic side of the menu though. Sorry, I forgot to take a picture of the squash and meatballs, but both Pete and I enjoyed these recipes. Bon Apetit!

Spaghetti Squash with Greek Meatballs (Meatball recipe courtesy of Giada De Laurentiis)

Ingredients

Meatballs:

1 pound ground beef (I used ground buffalo)

1 cup cooked and cooled couscous (I used whole wheat couscous)

3 scallions, chopped

2 cloves garlic, chopped

1 egg, at room temperature, beaten

1/4 cup chopped fresh Italian parsley

2 tablespoons extra-virgin olive oil

3 tablespoons dried mint (I cut the mint in half)

1 1/2 tablespoons dried oregano

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 tablespoon ground cinnamon

1/2 teaspoon cayenne pepper

Sauce:

3 tablespoons extra-virgin olive oil

1 (25-ounce) jar marinara sauce

2 cinnamon sticks

1 tablespoon ground cinnamon

Directions

For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs.

For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks.

Squash:

I whole spaghetti squash

Directions

Cut in half and hollow out the pulp. Place the squash in pan cut side down with a layer of water on the bottom of the pan. Cook in oven at 350 until tender, about 45 minutes. Once cooked use a large spoon to scoop out the squash and place in large bowl. Serve with meatballs and sauce on top of squash. I served this with a green salad and bread on side.

(Serves 4-6)

Swiss Chard with Bacon and Cannellini Beans/ Corn Muffins on the Side

Ingredients

Swiss Chard Mixture:

1 Tbl olive oil

½ cup chopped onion

1 large bunch of swiss chard

1 Tbl. Bragg's cider vinegar

1 Tbl. real maple syrup

½ tsp red pepper

1/3 cup water

4 pieces turkey bacon

1 can cannellini white beans, drained

1 package of corn muffin mix

Cook turkey bacon in a cast iron skillet. Remove and shred into bite size pieces, set aside. Leave fat in skillet and add onion, cook until soft. Add olive oil, water, and greens to the pan. After the greens cook down add the syrup, pepper, and vinegar. Mix well then add beans and bacon.

To make corn muffins follow package directions. I like to mix jalapenos into my muffins.

After the beans are heated through serve on top of corn muffins.

(Serves 2)