Spaghetti Squash & Meatballs (Food Network)

By ctaubenheim

Ingredients

• 1 3lb spaghetti squash
• 2 Tbsp water
• 3 Tbsp extra virgin olive oil, divided
• 2 stalks celery, chopped
• 1 medium carrot, roughly chopped
• 1 medium onion, roughly chopped
• 6 large cloves garlic, minced
• 1 cup chopped fresh parsley, divided
• 1/4 - 1/2 tsp crushed red pepper
• 1/2 lb ground beef
• 1/2 lb ground pork
• 2 egg
• 1/2 cup Italizn-Style breadcrumbs
• 1/2 cup plus 3 Tbsp grated parmesan cheese
• 1 28oz can no salt added crushed tomatoes

Details

Servings 4
Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

SPAGHETTI SQUASH: Preheat the oven to 425. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 tsp 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.

MEATBALLS: Brush a baking 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, 1/2 cup grated parmesan and 1/2 tsp salt and mix with your hands until just combined. Using about 2 tablespoons each, form into 12 meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.

SAUCE: Heat 2 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 crushed tomatoes; rinse each can with 1/2 cup water and add to the pot. Stir in the basil, oregano, 1 tsp salt and crushed red pepper. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked thru, 15 to 20 minutes. Remove the basil. (NOTE: Michael mentioned about adding a few drops of Sirachi Sauce)

Use a fork to scape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 Tbsp grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 Tbsp. parmesan. Extra sauce, after cooled, can be frozen for up to one month.