Spaghetti and Meatballs will never be the same…..
At least not chez nous.
I’m really loving the spaghetti squash – I get to have (sort of) pasta dishes that I love without having to cook two meals or have mon mari eat something he’d prefer not to.
And (this is a big one) I get to eat a big plateful!
Not only is the spaghetti squash much, much lower in calories than pasta, it’s lighter and less filling.
What’s not to love?
Spaghetti Squash and Meatballs
Total time: 50 minutes
- 1 spaghetti squash
- The Meatballs
- 12oz (360gr) ground beef
- 2 tbs dried bread crumbs
- 1 egg
- 1 tbs red wine
- 1 tbs ketchup
- 1 tbs Dijon-style mustard
- 1/4 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 tsp dried oregano
- The Sauce
- 1 onion, chopped
- 1/2 red pepper, chopped
- 4oz (120gr) mushrooms, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cumin
- 2 cups (15oz, 450gr) tomatoes, chopped, all juices reserved
- 1/4 cup (4oz, 120ml) beef broth
- 4 tbs tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp soy sauce
- 1 tbs olive oil
- 1/2 cup (2oz, 60gr) freshly grated Parmesan
- Spaghetti Squash:
- Cut the spaghetti squash in half the long way and scoop out the seeds.
- Place cut-side down in a baking dish, add water to a depth of 1/4 inch, cover and bake for 45 minutes at 400F, until the shell pierces easily.
- Using a fork, scrape out the strands of squash.
- In large bowl lightly beat the egg with a fork.
- Add remaining ingredients, except beef, and mix well.
- Add beef and mix well, (use your hands and knead like bread dough).
- Form into meatballs, about 1 1/2″ (4cm) in diameter.
- In large skillet heat the oil over medium heat.
- Add onion, pepper and sauté for 5 minutes.
- Add garlic, mushrooms. paprika, cumin and sauté 5 minutes longer.
- Add broth, tomatoes, herbs and bring to a simmer.
- Add meatballs, being careful that they don’t touch. Cover and continue to simmer until meatballs are done, stirring and turning the meatballs once or twice, about 15 minutes.
- Add tomato paste, soy sauce and stir until combined.
- To serve:
- Put spaghetti squash on a platter, top with meatballs, sauce.
- Sprinkle with Parmesan and serve.
I believe I mentioned that winter had finally arrived on our side of the pond.
Mon mari is braving the cold to finish the last small room in our house. He’s had the walls done for awhile but never got around to starting the ceiling (because it’s a fussy, awful job).
Since he didn’t have the framework up he couldn’t put any insulation up.
Which means it’s very cold up there.
A bit of a conundrum: when it was warm outside he wanted to work outside doing outside stuff (normal). Now that it’s too cold to work outside it’s very cold to be working on this room.
The good news is he’s almost finished with the framework and has quite a bit of insulation up. He should finish the insulation part in another week or so. Then he can turn the radiator on (which is already installed) and have some heat while he does the rest.
Progress, once again.
WEEK 6: Are you a winter squash fanatic? Join the fun or just follow along:
See 12 Weeks of Winter Squash Facebook Page for details.
5 thoughts on “Spaghetti Squash and Meatballs”
Lovely recipes and fun to read blog too. I am thrilled to find some interesting dishes that are simple. My favourite thing is that they are mostly not flour/wheat/gluten filled and I can actually try some of these out ! Thanks loads for sharing these.
Fussy work but looks like a stunning ceiling will come of it.
Great looking meat balls.
Oh yes, I could eat this until I was blue in the face, it looks amazing!
Yes – I am loving spaghetti squash so much these days! Delicious!
Heather, with the hubs being T1 diabetic we have to be careful – not about the gluten, but about the carbs in wheat products.. You are so welcome 😉
Tanna, these ceilings have been beyond fussy… could be why he keeps putting it off LOL
Heather – that’s the best part!
Amy, I’m so glad I planted it this year… more next!
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