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Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs
Author: Ginny Wright
Ingredients
  • 1 large spaghetti squash, cut in half lengthwise, seeds removed
  • Sea Salt and pepper
  • Olive oil

For The Red Sauce

  • 2 twenty eight-ounce cans crushed tomatoes (Cento)
  • 2 teaspoons sea salt
  • 1 teaspoon pepper
  • 1 tablespoon dried basil
  • 1 teaspoon sugar
  • 3 cloves garlic, minced

For The Meatballs

  • ⅓ cup whole wheat bread crumbs
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 pound ground chicken
  • 1 pound ground pork
  • 1 egg, lightly beaten
  • 2 tablespoons milk alternative
  • ½ cup fresh parsley, chopped
  • 3 cloves garlic, crushed
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried Italian herb seasoning
  • 1 Tablespoon olive oil
Instructions

To Make The Sauce

  1. Heat 1 tablespoon olive oil in large pot on medium heat. Add garlic and saute 1 minute until golden. Carefully add tomatoes to pot. Stir to combine the salt, pepper, basil and sugar. Bring to a boil then reduce heat to low, cover and cook for at least 30 minutes.

Cook the Squash

  1. Preheat the oven to 425 degrees. Sprinkle the cut sides of the squash with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish roast for 45-50 minutes until the squash is tender. Remove from oven and cover with foil to keep warm.

Meanwhile make the meatballs:

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute onions until soft, about 8 minutes.
  2. Mix chicken and pork together in a large bowl. Stir onions, bread crumbs, egg, parsley, garlic, salt, black pepper, milk and Italian herb seasoning into meat mixture and combine with your hands.
  3. Using wet hands, form meat mixture into balls about 1½ inches in diameter. Arrange onto baking sheet lightly brushed with olive oil
  4. Bake in the 425 oven 15 minutes. Remove from oven and add to Tomato sauce on stove. Cover and cook on medium low for at least 20 more minutes.

To serve

  1. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons olive oil and season with salt and pepper if desired. Divide the squash among bowls and top each with meatballs and sauce.
  2. Serve with a large green salad.
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