Spaghetti Squash and Meatballs
Spaghetti Squash and Meatballs takes approximately 1 hour and 10 minutes from beginning to end. This recipe serves 4. One serving contains 1159 calories, 64g of protein, and 70g of fat. For $4.83 per serving, this recipe covers 67% of your daily requirements of vitamins and minerals. 65 people were glad they tried this recipe. It is brought to you by Foodnetwork. It works well as a main course. If you have spaghetti squash, breadcrumbs, ground beef, and a few other ingredients on hand, you can make it. Overall, this recipe earns a super spoonacular score of 98%. Similar recipes are Spaghetti Squash and Meatballs, Spaghetti Squash & Meatballs, and For Spaghetti Squash With Meatballs.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
2 large sprigs basil
1 cup Italian-style breadcrumbs
1 medium carrot, roughly chopped
2 stalks celery, chopped
2 large eggs
1 cup fresh parsley leaves
6 cloves garlic
1 pound ground beef
1 pound ground pork
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
1 medium onion, roughly chopped
1 teaspoon dried oregano
1 cup plus 3 tablespoons grated parmesan cheese
1 medium spaghetti squash (about 2 pounds)
2 28-ounce cans tomato puree
Equipment:
oven
aluminum foil
baking pan
food processor
baking sheet
bowl
pot
Cooking instruction summary:
Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. 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. Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. 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. Bake until firm but not cooked through, about 10 minutes. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. 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. Remove the 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. This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month. Photograph by Kang Kim
Step by step:
1. Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil.
2. 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.
Meanwhile, make the meatballs
1. Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste.
2. 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.
3. Bake until firm but not cooked through, about 10 minutes.
Make the sauce
1. Heat 3 tablespoons olive oil in a large pot over medium-high heat.
2. 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.
3. Remove the basil.
4. 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.
5. This recipe makes extra sauce and meatballs.
6. Let cool completely, then freeze in a storage container for up to one month.
7. Photograph by Kang Kim
Nutrition Information:
covered percent of daily need
