Yield: 4 ServingsIngredients
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1 medium spaghetti squash(about 2 pounds)
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Kosher salt
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3 tablespoons extra-virgin olive oil, plus more for brushing
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2 stalks celery, chopped
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1 medium carrot, roughly chopped
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1 medium onion, roughly chopped
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6 cloves garlic
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1 cup fresh parsley leaves
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1 pound ground beef
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1 pound ground pork
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2 large eggs
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1 cup Italian-style breadcrumbs
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1 cup plus 3 tablespoons gratedparmesan cheese
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2 28 -ounce cans tomato puree
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2 large sprigs basil
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1 teaspoon dried oregano
Method
Preheat
the oven to 425 degrees F. Halve the squash lengthwise and scoop out
the seeds. Sprinkle the cut sides with 1/2 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: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.
Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.
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