Spaghetti Squash and Meatballs
Servings: 4
Ingredients
- 1 recipe marinara sauce
- 2 medium spaghetti squash, sliced in halve lengthwise
meatballs
- 2 tablespoons extra virgin olive oil
- ½ small yellow onion, finely diced
- 1 garlic clove, minced
- 1 tablespoon minced oregano
- 2 teaspoons minced thyme
- 1 pound lean ground beef
- 1 egg white, lightly beaten
- 2 ounces grated Parmesan, plus more for garnish
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Make marinara sauce according to recipe above (or recipe of choice) and keep warm in a large pot.
- Place both squash onto a baking sheet, cut-side down and roast for about 1 hour or until squash becomes fork tender.
- Allow squash to cool for about 15 minutes, before scooping out seeds and then scraping the flesh out with a fork. Place squash innards in a mixing bowl, lightly season with salt and pepper, cover, and set aside.
- Pour oil into a medium skillet and place over medium-high heat.
- Add onion and sauté for 5 to 6 minutes. Add garlic and herbs and continue to sauté for an additional 2 to 3 minutes. Lightly season with salt and pepper.
- Remove from heat and pour into a large mixing bowl. Set aside and allow mixture to cool, about 20 minutes.
- Preheat oven to 375˚F.
- Add the ground beef and egg white to the cooled, onion mixture and mix together until thoroughly combined.
- Divide mixture into 4 equal amounts and roll each into a giant meatball.
- Place each meatball onto a baking sheet, about an inch apart and bake for 20 to 25 minutes or until they’ve just cooked through.
- Turn broiler on high and place meatballs until broiler for 30 seconds to 1 minute to brown and crisp. Remove from broiler and allow meatballs to cool slightly.
- Place prepared marinara sauce over medium heat and bring to a simmer.
- Add spaghetti squash and toss together. Sprinkle with a handful of grated Parmesan and continue to toss together.
- Divide squash onto 4 plates and top each with a meatball. Top each with more grated Parmesan, as desired and serve.