Spaghetti Squash with Meatballs and Sauce

Roast spaghetti squash with meatballs and marinara sauce.

Roast spaghetti squash with meatballs and marinara sauce.

Roasted spaghetti squash topped with a simple fresh-tasting tomato sauce and Italian-style meatballs.  I’m getting hungry all over again just thinking and writing about it.  This dish is so darn good you won’t even miss the pasta, and think of all the calories you’ll be saving.

This recipe can be reinvented in different ways.  For instance, instead of meatballs,  brown up ground beef ( or turkey) and add it directly to the sauce for a meat sauce.  Cook up some pasta for anyone who won’t eat meatballs and sauce without it, while you enjoy the squash.  This is a meal that will make the whole family happy.  It is low-carb, gluten-free, and paleo friendly.

A large spaghetti squash provides enough “Noodle-strands” for four generous servings.  It can be cooked in the microwave as a time saver instead of roasting it.  The sauce can be frozen and reheated for a busy night.

Serve strands of squash with sauce and meatballs.

Serve strands of squash with sauce and meatballs.

SPAGHETTI SQUASH WITH MEATBALLS AND SAUCE

Yield:  4 servings

Ingredients:

  • 1 large spaghetti squash, about 3 pounds
  • salt and pepper, to taste

For the Sauce:

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/2 an onion, finely chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, finely chopped
  • 28 oz. can crushed tomatoes
  • 1/4 cup white wine, or chicken broth
  • 1 bay leaf
  • salt and pepper to taste
  • 1  lb. lean ground beef
  • 2 Tbsp. flavored fine bread crumbs
  • 1 Tbsp. grated Parmesan cheese
  • 1 egg
  • salt and pepper
  • olive oil for browning meatballs

Directions:

1.  Preheat oven to 400 *F.  Cut spaghetti squash in half lengthwise and scoop out seeds and membrane.  Season with salt and bake about 1 hour, or longer if needed in a shallow baking dish.  It should pierce easily with a sharp knife when done.

Roast the spaghetti squash.

Roast the spaghetti squash.

If you prefer the microwave, prepare squash as directed above, place in a microwave-safe  dish and cover.  Microwave for 8 – 9   minutes or until soft and pierces easily.

2.  In a large deep sauté pan, melt butter and add oil.  Add onions, celery and carrots and sauté on medium-low heat for about 3 – 4 minutes, until soft.

Sauté celery, onions, and carrot till soft.

Sauté celery, onions, and carrot till soft.

Add the wine, tomatoes and bay leaf, and season with salt and pepper.  Let mixture come to a simmer while you make the meatballs.

Add in crushed tomatoes, wine, and seasonings.

Add in crushed tomatoes, wine, and seasonings.

3.  In a large bowl, mix together the ground beef, bread crumbs, Parmesan cheese, and egg.  Add salt and pepper to taste.  Blend well.  Form into meatballs (I like mine medium sized).

4.  In a large skillet, heat the olive oil, and in batches, brown the meatballs on all sides.  Add them to the tomato sauce and let them finish cooking in the sauce.  Simmer the sauce with meatballs for about an hour.

5.  When squash is cooked, let it cool for about 10 minutes.  When cool, use a fork to remove the spaghetti-like strands.  Keep covered and set aside to keep warm until sauce is ready.  Serve topped with sauce and meatballs, and grated Parmesan cheese if desired.

Top each serving with grated cheese if desired.

Top each serving with grated cheese if desired.

SOURCE:    Martha Stewart

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3 responses

  1. Good morning Carolyn! There are a couple of things to speed up the time (and effort; ) it takes for roasting squash…
    Flip squash face down (parchment paper saves on clean up) pierce skin several times with a sharp knife (to allow excess steam to escape) and cover tightly with foil before baking 45(ish?) minutes.

    Like

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