
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Make this when that inevitable spaghetti and meatballs craving hits, and thank us later. 😉
Made this? Let us know how it went in the comment section below!
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Ingredients
- 1
large spaghetti squash
- 1/4 cup
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
Cooking spray
- 1 lb.
ground beef
- 1/3 cup
panko bread crumbs
- 1/4 cup
finely chopped parsley
- 1/4 cup
freshly grated Parmesan, plus more for serving
- 1
large egg
- 2
garlic cloves, minced
Red pepper flakes
- 1/2 cup
finely chopped onion
- 1
(28-oz.) can crushed tomatoes
- 1 cup
grated mozzarella
Torn fresh basil leaves, for serving
Directions
- 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.
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