G&P Market: March 2016 Update

G&P Market: March 2016 Update
Posted on 03/03/2016
By Lauren Morse, G&P Family Liaison

Each month, our G&P Market is getting bigger. If you haven’t seen it yet, you have to stop by! Everyone from the G&P community is welcome (parents, teachers, and staff!) and encouraged to come and get some food. Everyone leaves with a bag of free food and, if you want, a recipe idea, too. At the February market, we continued the new tradition of posting healthy, easy recipes that incorporate the food offered in the market. Last month, the big yellow Spaghetti Squash was a big hit and the object of much curiosity for people not familiar with this healthy, hearty vegetable. The recipes for Spaghetti Squash and Turkey Meatballs (see recipe below!) kept running out and people from all over the world were comparing notes about how best to cook it. Several G&P parents from China got together to cook the Spaghetti Squash for the first time. That gathering resulted in delicious squash meatballs, dumplings and more! Feel free to send us pictures of your G&P Market food creations! And don’t forget to involve your children in cooking – they are often much more likely to try something new if they were involved in cooking it! The G&P market is also a great time to meet G&P staff, volunteers and fellow parents. Please stop by and see it for yourself!

Big thanks as always to the Mayor’s Office, Food for Free and all of the staff and parent volunteers who help out. If you would like to volunteer, please contact Lauren at [email protected] or 617.349.6577 x115.

The next market will be Thursday, March 10th, 2016 from 2:30-5PM. See you then!

Spaghetti Squash with Turkey Meatballs
This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.





1 spaghetti squash (about 3 pounds), halved lengthwise

Coarse salt and freshly ground pepper

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 onion, finely chopped
2 garlic cloves, minced

1 1/2 teaspoons chopped fresh oregano

1/2 ounce grated Parmesan cheese (3 tablespoons)
1 tablespoon dried breadcrumbs

8 ounces lean ground turkey

8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
1 cup homemade or store-bought low-sodium chicken stock
4 ounces baby spinach (about 5 cups), washed well


1. Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.

2. Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.

3. Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.

4. Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.

5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

From Martha Stewart Recipes: www.marthastewart.com/1050055/spaghetti-squash-turkey-meatballs

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