Spaghetti Squash and Meatballs

Name: Spaghetti Squash and Meatballs
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 large sprigs basil; 237 milliliters Italian-style breadcrumbs; 1 medium carrot, roughly chopped; 2 stalks celery, chopped; 2 larges eggs; 237 milliliters fresh parsley leaves; 6 cloves garlic; 454 grams ground beef; 454 grams ground pork; 4 servings Kosher salt; 3 Tbsps extra-virgin olive oil, plus more for brushing; 1 medium onion, roughly chopped; 1 teaspoon dried oregano; 237 milliliters grated parmesan cheese; 907 grams medium spaghetti squash (about; 2 kilograms tomato puree

You can never have too many main course recipes, so give Spaghetti Squash and Meatballs Head to the store and pick up parsley leaves, kosher salt, garlic, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds.

Ingredients you will need

Squash

Seeds

Equipment you will use

Oven

Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil.

Ingredients you will need

Olive Oil

Salt

Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.

Ingredients you will need

Squash

Equipment you will use

Aluminum Foil

Baking Pan

Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste.

Ingredients you will need

Olive Oil

Parsley

Carrot

Celery

Garlic

Onion

Equipment you will use

Food Processor

Baking Sheet

Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet.

Ingredients you will need

Breadcrumbs

Ground Beef

Ground Pork

Meatballs

Vegetable

Parmesan

Egg

Salt

Equipment you will use

Baking Sheet

Bowl

Bake until firm but not cooked through, about 10 minutes.

Equipment you will use

Oven

Heat 3 tablespoons olive oil in a large pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes.

Ingredients you will need

Tomato Puree

Meatballs

Vegetable

Oregano

Basil

Sauce

Water

Salt

Equipment you will use

Pot

Remove the basil.

Ingredients you will need

Basil

Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.

Ingredients you will need

Spaghetti Squash