Name: Spaghetti Squash With Tomato Sauce And Meatballs Recipe
Total time: 170 min
Yield: 4
Cuisine: American

Protein

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Magnesium

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Selenium

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Spaghetti squash served with a homemade tomato sauce and juicy meatballs. A lightened up version a classic italian favorite

How to make Spaghetti Squash With Tomato Sauce And Meatballs Recipe

A Beautiful Plate

Crawler

American

<p>Spaghetti squash served with a homemade tomato sauce and juicy meatballs. A lightened up version a classic italian favorite</p>

Non Vegetarian

Extra virgin olive oil

Garlic cloves finely minced

Dried bay leaves

Dried oregano

San marzano crushed tomatoes

Kosher salt

Freshly ground black pepper

Whole spaghetti squash

Unsalted butter

Slice whole wheat sandwich bread crust trimmed

Whole or low fat milk

Fine breadcrumbs

85% lean ground beef

Large egg

Finely grated parmigiano reggiano cheese plus more for serving

Finely chopped flat leaf parsley

Freshly grated nutmeg

Vegetable oil for cooking

Prepare tomato sauce:heat the olive oil in large saucepan or dutch oven over medium-low heat. Add the garlic and saut, stirring continuously, until fragrant, about a minute. Do not allow the garlic to gain color. Add the bay leaves, oregano, and crushed tomatoes and stir everything together. Season lightly with salt and pepper. Allow the sauce to slowly simmer, slightly covered, for 1 to 2 hours. Stir every so often.

step 1

Cook spaghetti squash:preheat oven to 375f (190c) with a rack in the center position. Carefully trim the bottom of spaghetti squash. Cut the squash in half lengthwise (be very careful!) and remove and discard the inner seeds with large spoon.

step 2

Rub the inside of the squash with olive oil and season with salt and pepper. Place cut-side facing down on a half sheet pan lined with parchment paper or foil. Bake for 40 to 50 minutes (time will vary depending on the size of your squash)-the skin of the squash will darken in color as it cooks. Start to prepare the meatballs (see instructions below) while the squash is roasting.

step 3

Once done, remove the squash from the oven and test the doneness by turning the squash over and lightly raking the inside with fork-if it strands easily, it is ready.

step 4

Set one spaghetti half in a large bowl and using a fork, rake the quash to produce long spaghetti-like strands. Note:the squash will be very hot, so i recommend holding down one side down with another fork, while raking with your other hand. Repeat with remaining squash halve.

step 5

Toss the spaghetti squash strands with small pat of unsalted butter and season with salt and pepper to taste. Top with sauce and homemade meatballs, garnish with cheese, and serve immediately!

step 6

Prepare and cook the meatballs:in small saucepan, combine the bread and milk and place over low heat. Once the bread has fully absorbed the milk, remove the pan from heat and transfer the mixture to a small bowl. Mash with a fork. Set aside.

step 7

Spread the fine breadcrumbs on a large sheet of wax paper and set aside. In a large mixing bowl, combine the ground beef, egg, grated cheese, parsley, nutmeg, and a generous sprinkling of salt and pepper. Using your hands, carefully combine the mixture together until all of the ingredients are incorporated evenly. Be careful not to press or squeeze too much; the mixture should be loose and moist.

step 8

Carefully shape 1-inch diameter meatballs (without squeezingthey should be loosely held together, not tightly compact). Lightly roll in the breadcrumbs and set on a plate.

step 9

In heavy-bottomed cast iron skillet or saut pan, heat a small layer of vegetable oil over medium-high heat. Once hot, place the meatballs carefully into pan (you may have to do this in two batches, avoid overcrowding the pan!). The meatballs should sizzle immediately when you place them in the pan.

step 10

Sear the meatballs until brown on all sides. They will be delicate, so flip them carefully with a spatula to prevent them from falling apart. Once brown, remove onto paper-towel lined plate. Note:it is ok if they are not cooked all the way through as they will be added to the simmering tomato sauce.

step 11

Once all meatballs have been seared, place them carefully into the pot with the prepared tomato sauce. Cover and continue to cook the meatballs and sauce for an additional 10 to 15 minutes or until meatballs are cooked thoroughly.

step 12

Serve:top the just cooked and seasoned spaghetti squash with a generous spoonful of tomato sauce and several meatballs. Serve with additional finely grated parmigiano-reggiano cheese.

step 13