Name: Meatball Stuffed Spaghetti Squash
Prep time: 15 min
Total time: 1 h 30 min
Yield: 4 - 6 serving(s)
Ingredients: 1 large spaghetti squash; 1/4 c. extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; Cooking spray; 1 lb. ground beef; 1/3 c. panko bread crumbs; 1/4 c. finely chopped parsley; 1/4 c. freshly grated Parmesan, plus more for serving; 1 large egg; 2 garlic cloves, minced; Red pepper flakes; 1/2 c. finely chopped onion; 1 (28-oz.) can crushed tomatoes; 1 c. grated mozzarella; Torn fresh basil leaves, for serving

Step 1Preheat the oven to 400° with a rack in the upper and lower third. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Place cut side down on a large baking sheet and roast on the bottom rack until flesh is easily shreddable, about 40 minutes.

Step 2Meanwhile, make the meatballs: grease a large baking sheet with cooking spray. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, 1 minced garlic clove, 1 teaspoon salt, and a few pinches of red pepper flakes. Roll mixture into 16 meatballs and place on prepared baking sheet. Bake on the upper rack, until golden and cooked through, about 15 minutes.

Step 3Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil over medium-high. Add onion and cook, stirring, until soft, about 5 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the crushed tomatoes and add a few pinches of red pepper flakes. Simmer until sauce has thickened, about 10 minutes. Season with salt and pepper.

Step 4Heat broiler on high. Shred spaghetti squash into strands with a fork. Spoon meatballs and sauce into squash. Stir and top with mozzarella cheese. Broil until golden.

Step 5Garnish with basil and serve.

Meatball Stuffed Spaghetti Squash

Ingredients

Directions

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