Working with such a small kitchen at the Airbnb really only inspires simple meals, but they have been turning out great! I got to use my new Greek seasoning from Penzeys and it was fantastic. I made these Greek bowls with spaghetti squash and lamb meatballs.
- Preheat oven to 400°
- Take a spaghetti squash and cut it in half lengthwise and scoop out the seeds. Drizzle flesh with olive oil and season with salt and pepper. Bake for 45 minutes flesh side down on cookie sheet.
- While the spaghetti squash is baking, take 1 lb ground lamb and mix in 2 tsp Penzeys Greek seasoning. Roll into 10-12 meatballs and place on cookie sheet covered with parchment paper. Once the spaghetti squash has been baking for 20-23 minutes, put the meatballs into the oven so all will be done at the same time.
- Use a fork to scrape out flesh of spaghetti squash. Divide into two bowls.
- Add 2 tbsp olive spread to each bowl and mix into spaghetti squash. Top bowls with meatballs and crumbled goat cheese.