Recipe
Spaghetti (Squash) and Meatballs
Serves:
Ingredients:
Spaghetti:
1 medium spaghetti squash (about 2 pounds) Kosher salt 3 tablespoons extra-virgin olive oil, plus more for brushing
Meatballs: 3 slices white bread - crusts discarded - cubed
½ cup buttermilk (more if needed)
1# ground sirloin beef mixed with 1/4# ground pork
1/3 cup freshly grated Parmesan cheese
3 tablespoons minced fresh parsley leaves
1 large egg
1 teaspoon minced fresh garlic
Salt and freshly ground black pepper to taste
Marinara Sauce:
¼ cup extra-virgin olive oil
3 peeled and halved garlic cloves
1 tablespoon tomato paste
1 – 32 ounce can crushed Italian tomatoes in their own puree
Salt and freshly ground pepper to taste
Pinch of sugar
2 basil sprigs
1 medium spaghetti squash (about 2 pounds) Kosher salt 3 tablespoons extra-virgin olive oil, plus more for brushing
Meatballs: 3 slices white bread - crusts discarded - cubed
½ cup buttermilk (more if needed)
1# ground sirloin beef mixed with 1/4# ground pork
1/3 cup freshly grated Parmesan cheese
3 tablespoons minced fresh parsley leaves
1 large egg
1 teaspoon minced fresh garlic
Salt and freshly ground black pepper to taste
Marinara Sauce:
¼ cup extra-virgin olive oil
3 peeled and halved garlic cloves
1 tablespoon tomato paste
1 – 32 ounce can crushed Italian tomatoes in their own puree
Salt and freshly ground pepper to taste
Pinch of sugar
2 basil sprigs
Directions:
Preheat the oven to 425 degrees. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with ½ 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:
Combine bread cubes with buttermilk in a bowl and mash with a fork until a paste forms. Mix in all meatball ingredients and season with salt and pepper to taste. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 16 meatballs ~ compacting them can make the meatballs dense and hard.
Keep the oven temperature at 425 degrees. Place the meatballs on a parchment lined baking pan with sides. Bake the meatballs for about 10 minutes until firm, but not cooked through as they will continue to cook in the sauce.
To make the Sauce:
In a large saucepan, heat the extra-virgin olive oil. Add the garlic cloves and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes; season with salt and pepper. Stir in the sugar and basil sprigs and bring to a boil. Simmer over low heat, stirring occasionally for a few minutes. Add the meatballs and simmer the sauce until the meatballs are cooked through and the sauce begins to thicken, about 15 minutes.
To finish the dish: Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with freshly grated Parmesan to taste. Season with salt and pepper. Divide the squash among bowls and top each with some meatballs, sauce ~ pass the Parmesan cheese separately.
Keep the oven temperature at 425 degrees. Place the meatballs on a parchment lined baking pan with sides. Bake the meatballs for about 10 minutes until firm, but not cooked through as they will continue to cook in the sauce.
To make the Sauce:
In a large saucepan, heat the extra-virgin olive oil. Add the garlic cloves and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes; season with salt and pepper. Stir in the sugar and basil sprigs and bring to a boil. Simmer over low heat, stirring occasionally for a few minutes. Add the meatballs and simmer the sauce until the meatballs are cooked through and the sauce begins to thicken, about 15 minutes.
To finish the dish: Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with freshly grated Parmesan to taste. Season with salt and pepper. Divide the squash among bowls and top each with some meatballs, sauce ~ pass the Parmesan cheese separately.
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