Spaghetti Squash with Homemade Tomato Sauce and Meatballs
Spaghetti squash served with a homemade tomato sauce and juicy meatballs. A lightened up version a classic Italian favorite! The tomato sauce is best when left to slowly simmer and thicken on the stove for between 1-2 hours. About an hour into cooking the sauce, preheat the oven to roast the squash and start prepping the meatballs.
Ingredients
Tomato Sauce:
- 1-2 tablespoons extra virgin olive oil
- 4 garlic cloves finely minced
- 2 dried bay leaves
- 2 tablespoons dried oregano
- 2 (28-ounce) cans San Marzano crushed tomatoes
- kosher salt
- freshly ground black pepper
Roasted Spaghetti Squash:
- 5 lb whole spaghetti squash
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
- unsalted butter
Meatballs:
- 1 slice whole wheat sandwich bread crust trimmed
- ⅓ cup (80 mL) whole or low-fat milk
- 1 cup fine breadcrumbs
- 1 lb (16 oz) 85% lean ground beef
- 1 large egg
- 3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for serving
- 2 tablespoons finely chopped flat-leaf parsley
- ¼ teaspoon freshly grated nutmeg
- kosher salt
- freshly ground black pepper
- vegetable oil for cooking
Instructions
- Prepare Tomato Sauce: Heat the olive oil in large saucepan or Dutch oven over medium-low heat. Add the garlic and sauté, stirring continuously, until fragrant, about a minute. Do not allow the garlic to gain color. Add the bay leaves, oregano, and crushed tomatoes and stir everything together. Season lightly with salt and pepper. Allow the sauce to slowly simmer, slightly covered, for 1 to 2 hours. Stir every so often.
- Cook Spaghetti Squash: Preheat oven to 375°F (190°C) with a rack in the center position. Carefully trim the bottom of spaghetti squash. Cut the squash in half lengthwise (be very careful!) and remove and discard the inner seeds with large spoon.
- Rub the inside of the squash with olive oil and season with salt and pepper. Place cut-side facing down on a half sheet pan lined with parchment paper or foil. Bake for 40 to 50 minutes (time will vary depending on the size of your squash) - the skin of the squash will darken in color as it cooks. Start to prepare the meatballs (see instructions below) while the squash is roasting.
- Once done, remove the squash from the oven and test the doneness by turning the squash over and lightly raking the inside with fork - if it strands easily, it is ready.
- Set one spaghetti half in a large bowl and using a fork, rake the quash to produce long spaghetti-like strands. Note: The squash will be very hot, so I recommend holding down one side down with another fork, while raking with your other hand. Repeat with remaining squash halve.
- Toss the spaghetti squash strands with small pat of unsalted butter and season with salt and pepper to taste. Top with sauce and homemade meatballs, garnish with cheese, and serve immediately!
- Prepare and Cook the Meatballs: In small saucepan, combine the bread and milk and place over low heat. Once the bread has fully absorbed the milk, remove the pan from heat and transfer the mixture to a small bowl. Mash with a fork. Set aside.
- Spread the fine breadcrumbs on a large sheet of wax paper and set aside. In a large mixing bowl, combine the ground beef, egg, grated cheese, parsley, nutmeg, and a generous sprinkling of salt and pepper. Using your hands, carefully combine the mixture together until all of the ingredients are incorporated evenly. Be careful not to press or squeeze too much; the mixture should be loose and moist.
- Carefully shape 1-inch diameter meatballs (without squeezing—they should be loosely held together, not tightly compact). Lightly roll in the breadcrumbs and set on a plate.
- In heavy-bottomed cast iron skillet or sauté pan, heat a small layer of vegetable oil over medium-high heat. Once hot, place the meatballs carefully into pan (you may have to do this in two batches, avoid overcrowding the pan!). The meatballs should sizzle immediately when you place them in the pan.
- Sear the meatballs until brown on all sides. They will be delicate, so flip them carefully with a spatula to prevent them from falling apart. Once brown, remove onto paper-towel lined plate. Note: It is ok if they are not cooked all the way through as they will be added to the simmering tomato sauce.
- Once all meatballs have been seared, place them carefully into the pot with the prepared tomato sauce. Cover and continue to cook the meatballs and sauce for an additional 10 to 15 minutes or until meatballs are cooked thoroughly.
- Serve: Top the just cooked and seasoned spaghetti squash with a generous spoonful of tomato sauce and several meatballs. Serve with additional finely grated parmigiano-reggiano cheese.
Inspired by Marcella Hazan’s The Essentials of Classic Italian Cooking.
Serving: 1serving, Calories: 472kcal, Carbohydrates: 25g, Protein: 28g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 667mg, Fiber: 4g, Sugar: 5g