Share delicious & healthy Beef-Zucchini Meatballs with Roasted Spaghetti Squash!
Beef-zucchini Meatballs with Roasted Spaghetti Squash
Ever heard of a flexitarian? It’s someone who eats a semi-vegetarian (plant-based) diet, with the occasional inclusion of meat. Personally, I love veggies, but not to the exclusion of meat. For the record, I didn’t set out to cook a flexitarian-based recipe. I just spotted something delicious looking in Martha Stewart Living and decided to give it a try. So glad I did! To make a good thing even better, my version adds a few more spices to enhance the flavor of the meatballs.
Meatball Tips
Shredded zucchini and either millet or quinoa help keep the meatballs tender and moist. I used red quinoa because I had some on hand. While I am not a huge quinoa fan, I know it’s a great option for those eating a gluten free diet. The red quinoa actually added a pleasant texture and blended well with the ground beef. Besides having quinoa on hand, I was a tad hesitant to use millet. This is a grain we feed the birds, right? Who knows, it might be delicious. One thing I do know for sure, when the hubby says “you have to make this again”, I know we have a winner!
Spaghetti Squash Roasting Method
This is my new favorite way to cook spaghetti squash! It’s a little more work, but the results are worth it. Instead of splitting the squash in half, you cut the squash crosswise into 1″ rings (a sturdy serrated knife worked better for me.) This results in long strands that more closely resemble their pasta namesake. The other unique step, is salting the squash before it’s roasted and letting it set for 20 minutes. This allows the squash to sweat out some of its moisture. Once the squash is roasted, it has a more dry spaghetti-like texture vs. the wetter results from other roasting methods. Another bonus is that this squash reheats well. Try it as a side dish tossed with butter, Parmesan and chopped fresh basil.
Here’s what the squash looks like when it’s prepared this way:
Give the flexitarian approach a try with this great option for spaghetti and meatballs.
Beef-Zucchini Meatballs with Roasted Spaghetti Squash
Ingredients
Beef Zucchini Meatballs
- 1 zucchini grated (no need to peel it)
- 8 ounces ground beef
- 1 cup cooked millet or quinoa
- 2 cloves garlic minced
- 2 tablespoons chopped flat-leaf parsley
- 1 large egg lightly beaten
- 1 tsp. Kosher salt
- 1/4 tsp. freshly ground pepper
- 2 tbsp. chopped fresh basil or 1 tsp. dried
- 1/4 tsp. fennel seed crushed
- 1/4 tsp. oregano
- Extra virgin olive-oil for drizzling
Roasted Spaghetti Squash
- 1 spaghetti squash sliced crosswise into 1″ thick, rings, seeds removed
- Kosher salt and freshly ground pepper to taste
- 2 tbsp. olive oil
Sauce and Toppings
- 3 c. purchased marinara sauce
- grated Parmesan
- chopped fresh basil
Instructions
Roasted Spaghetti Squash
- Arrange squash slices on wire rack set over a baking sheet. Generously sprinkle with kosher salt on both sides; let stand for 20 minutes. Pat slices dry with a paper towel. Wipe off baking sheets, if wet, and then arrange squash slices on baking sheet.
- Preheat oven to 400 degrees. Brush both side of squash with olive oil, season with salt and pepper and roast until caramelized and tender, about 40 minutes. While squash is roasting, make the meatballs.
Beef Zucchini Meatballs
- Squeeze zucchini in clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 tsp. salt, 1/4 tsp. pepper, basil, fennel and oregano. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
- Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes.
Serve
- Once squash has roasted and cooled slightly, pull it out of slices in long strands. Top squash with marinara, meatballs, cheese, and basil. Enjoy!
Do not pass this recipe up. Even if you are on the fence for squash, you will love this. Flavors are prominent and texture is great. Cutting the squash is a bit of a pain but in the end worth the effort (and risk). Make sure to use fresh herbs as the meatballs accentuate them very well. My quinoa turned out a little wetter than I wanted so I added some ground up saltines to absorb The extra moisture. Next time I think I’ll add some grated Parmesan to the meatball mix just for fun. Not a requirement though. Really loved this recipe. Spaghetti and meatballs packed with flavor without all the carbs. Winner!
I think this is one of the most in depth comments I have ever had in my 4 years of blogging. Very cool and very authentic! Love the idea of adding some Parmesan to the meatballs. FYI – in the future, if you’re quinoa has excess liquid after cooking, simply drain it in a fine mesh strainer before using it.
I like the recipe Cathy especially the cooking tips for the spaghetti squash. I’m going to try it soon.