July 16th, 2013
Recipe by Paula Bowman
Preheat oven to 375°F.
Drizzle cut sides of squash with 2 teaspoons oil and season with salt and pepper. Arrange squash halves cut-side down on a parchment-lined rimmed sheet pan and bake until tender to the touch, about 45 minutes.
When squash is close to being tender, set a large non-stick skillet over medium-high heat and add 1 tablespoon oil. Add meatballs and cook, turning often until browned on all sides, about 6 minutes. Transfer to a plate and keep skillet on heat. Add remaining 1 tablespoon oil and onion and cook, stirring often until onions have softened, about 3 minutes. Add garlic and cook, stirring often for 1 minute. Add tomatoes and their liquid, oregano and basil. Stir well and return meatballs to skillet. Reduce heat to medium-low and cook, stirring occasionally until meatballs are cooked through and sauce has begun to thicken, about 8 minutes.
Preheat broiler to high. Carefully remove squash halves from baking sheet and with a fork, scrape flesh into long strands within squash shells. Divide meatball mixture into 4 portions and spoon over spaghetti squash halves. Sprinkle with mozzarella and Parmesan cheese and broil, if desired, until cheese is melted and bubbling, about 4 minutes.