Serves 5
120 min
Spaghetti Squash Spaghetti & Meatballs
Recipe GLPRa91d2d1bbd61bb
A lighter take on the classic Italian-American favorite, this dish swaps traditional pasta for roasted spaghetti squash strands and pairs them with herb-seasoned beef and pork meatballs simmered in a savory marinara sauce enriched with roasted tomatoes, fresh vegetables, and creamy goat cheese.
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Ingredients
2 large spaghetti squash
2 tbsp olive oil, divided
1/2 lb ground beef
1/2 lb ground pork
1 egg, lightly beaten
1/2 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup water
1/2 tsp onion salt
1/2 tsp black pepper
1/4 cup fresh basil, chiffonade
30 oz canned tomato sauce
15 oz fire-roasted canned tomatoes
2 cups shredded carrots
1/2 yellow onion, minced
3 cloves garlic, minced
4 oz goat cheese
1 tsp salt
1 tsp dried oregano
Directions
Prepare the spaghetti squash by rinsing the outside under cold water and patting dry. Using a sharp knife, carefully cut each squash in half lengthwise. Scoop out and discard all seeds and stringy bits from the center of each half.
Lightly brush the inside of each squash half with 1/2 tbsp of olive oil. Place them cut-side down on a baking sheet lined with parchment paper.
Bake the squash at 400°F for 40 minutes, until the flesh is tender and easily pierced with a fork.
Remove the squash from the oven and let cool for 5 minutes. Using a fork, gently scrape the inside of each squash half to release the flesh into long, thin strands resembling spaghetti. Set aside.
While the squash is baking, prepare the meatballs. In a large bowl, combine the ground beef, ground pork, breadcrumbs, beaten egg, fresh basil, Parmesan cheese, minced garlic, water, onion salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.
Using wet hands to prevent sticking, roll the meat mixture into 1-inch balls. You should have approximately 20 meatballs.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the meatballs and cook for 8–10 minutes, turning occasionally to brown all sides. The internal temperature should reach 160°F. Transfer cooked meatballs to a paper towel-lined plate to drain.
In the same skillet, add the minced onion, minced garlic, and shredded carrots. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Pour in the canned fire-roasted tomatoes, tomato sauce, dried oregano, and salt. Stir well to combine and bring to a simmer.
Crumble the goat cheese into the sauce and stir until melted and smooth.
Add the cooked meatballs back to the sauce and gently fold them in. Simmer together for 20 minutes, allowing the flavors to meld.
Divide the spaghetti squash strands among serving bowls or plates. Ladle the meatballs and marinara sauce over the squash. Serve immediately.
