1spaghetti squash sliced crosswise into 1" thick, rings, seeds removed
Kosher salt and freshly ground pepperto taste
2tbsp.olive oil
Sauce and Toppings
3c.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!