Filed Under: 20 Minute Supper Club, Dinner, Food, Sausage

Spaghetti Squash with Meatballs

Cooked spaghetti squash is an excellent substitute for regular pasta. Topped with gooey melted cheese, tomato sauce and meatballs, it’s an Italian-inspired meal that you can bake and eat right out ofthe squash shell. To cook squash in a slow cooker, Drizzle cut sides of squashes with 2-teaspoons oil and season with salt and pepper. Arrange squash in a large slow cooker, cover and cook for 3-4 hours on low and 2-3 hours on high. Proceed with step 3 when squash is cooked.

July 16th, 2013

Recipe by Paula Bowman

Chef’s Tip: Your favourite store-bought tomato sauce can be substituted in this recipe. Add to browned meatballs and simmer until meatballs are cooked through. And if you can’t find small squash, buy larger ones bake as directed in recipe; cooking time may be longer. With a sharp knife, quarter squash lengthwise before scraping flesh and proceeding with recipe.
Servings
Serves 4
Prep Time
20 Minutes
Cook Time
Total time: 1 hour
Ingredients
  • 2 small spaghetti squash (about 2 pounds each), halved lengthwise and seeds removed
  • 1 tbsp plus 2 tsp olive oil
  • 3/4 lb Italian sausage, casings removed and shaped into 16 meatballs, or 16 uncooked store-bought meatballs, covered and refrigerated until needed
  • 1/2 cup diced onion
  • 2 garlic cloves, finely chopped
  • 1 (796ml/28floz) can diced tomatoes or 4 cups diced fresh tomatoes
  • 1 tbsp chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 tbsp chopped fresh basil plus extra leaves for garnish
  • 1 cup grated mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese
Directions
  1. Preheat oven to 375°F.

  2. 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.

  3. 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.

  4. 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.

Spaghetti Squash with Meatballs
Photography by Carlo Mendoza

One response to “Spaghetti Squash with Meatballs”

  1. Mai says:

    This looks so delicious. I just wish the recipes came with the nutritional information.

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