Tender meatballs in red sauce served over roasted spaghetti squash
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: Italian, Meatballs, Red Sauce, Spaghetti Squash
Servings: 4
Author: Food Network Magazine
Ingredients
1medium spaghetti squashabout 2 pounds or butternut if you want to try the snafu version!
kosher salt
3tablespoonsolive oilplus more for brushing
1large stalk celerychopped
1large carrotroughly chopped
1small onionroughly chopped
1teaspoonchopped garlic
1/2cupfresh parsley leavesloosely packed, stems removed, not chopped
1poundground beef or a mixture of ground beef and ground porkor other combinations
1large eggbeaten lightly
1/2cupItalian-style dry bread crumbs
1/2cupshredded or grated Parmesan + 4 tablespoons shredded Parmesan or Parmesan Shards
1tsp.koshet salt
24ouncejar red sauceI used Classico Tomato & Basil
crushed red pepperoptional
2tablespoonschopped fresh basil
Instructions
Preheat oven to 425 degrees. Halve squash lengthwise and scoop out seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both cut sides with olive oil. Put the squash cut side up in a baking dish and cover tightly with foil. Bake 20 minutes (increase to 25 if using butternut). Then uncover and continue roasting until squash is tender, about 35 minutes. I prefer and recommend baking the squash, but if you're short on time, you can microwave the spaghetti squash using this method: Pierce a whole squash through to the center with a thin sharp knife 6 times. Microwave on high for 5 minutes. Turn squash over and microwave 5 minutes more. Remove from microwave and cover with kitchen towel or inverted bowl and let stand 10 minutes. Halve squash lengthwise and discard seeds and center pith.
While squash is baking, make the meatballs. Brush a baking sheet with olive oil or spray with olive oil cooking spray. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste (if you don't have one, I believe a blender will get the job done.) Transfer half of the vegetable paste to a bowl and add the ground meat, eggs, breadcrumbs, 1/2 cup Parmesan, 1 teaspoon of salt and mix with your hands until just combined. Form into 12 meatballs. Transfer to prepared baking sheet. Bake in same 425 degree oven with squash, until firm, but not cooked through, about 10 minutes.
While meatballs are baking, warm sauce in large nonstick fry pan. Add the remaining vegetable paste to the sauce and simmer, covered, on low for a few minutes. After baking meatballs, add them to the sauce, spooning sauce over the meatballs to coat. Then cover and continue to simmer meatballs on low until cooked through, about 15 minutes.
Use a fork to scrape the spaghetti squash flesh into strands (if you opted for butternut squash, it comes off more in chunks vs. strands.) Toss the squash with 2 tablespoons of Parmesan shards, chopped fresh basil, a touch of salt to taste and a sprinkle of crushed red pepper, if preferred. You can also let people sprinkle on their own crushed red pepper if not everyone enjoys a touch of heat.
Divide the squash among 4 bowls and top with meatballs, sauce and remaining 4 tablespons of Parmesan shards. Enjoy!