Spaghetti squash is a popular stand-in for pasta because the cooked flesh pulls away from the shell and forms long spaghetti-like strands. The squash vary greatly in size. For this recipe, choose small ones, each weighing 2 or 3 pounds (it’s possible to substitute one very large squash; roast it longer until fully cooked). While the squash bake, brown beef and sausage meatballs and simmer them in a quick tomato sauce.
Use a fork to fluff up the insides of the cooked squash until each cavity is filled with “spaghetti” ribbons. Add meatballs and red sauce, sprinkle with mozzarella, and return to the oven to melt and brown the cheese. If there are meatballs and sauce left that do not fit into the squash, serve them on the side. All the comforts of spaghetti night without all the calories.
KAROLINE BOEHM GOODNICK
Baked, stuffed spaghetti squash with meatballs in red sauce
Serves 4
| 2 | small spaghetti squash (about 5-6 pounds total) |
|---|---|
| 4 | tablespoons olive oil |
| Salt and pepper, to taste | |
| ½ | pound ground beef |
| ½ | pound Italian sausage, casing removed |
| ¼ | cup fresh white breadcrumbs |
| 1 | egg, lightly beaten |
| ¼ | cup grated Parmesan |
| 4 | teaspoons chopped fresh oregano |
| 1 | small onion, chopped |
| 3 | cloves garlic, finely chopped |
| 1 | can (28 ounces) crushed tomatoes |
| 1 | cup shredded mozzarella |
| 2 | tablespoons chopped fresh basil |
1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.
2. Halve the spaghetti squash lengthwise and scrape out the seeds. Rub the cut sides with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Place squash, cut sides down, on the baking sheet. Roast for 30 to 45 minutes, or until cooked through and tender when pierced with a skewer.
3. Meanwhile, in a large bowl, mix ground beef, Italian sausage, breadcrumbs, egg, Parmesan, and 2 teaspoons of the oregano. With your hands, form 16 meatballs.
4. In a flameproof casserole over high heat, heat the remaining 2 tablespoons olive oil. Add the meatballs and cook, turning occasionally, for 10 minutes, or until all sides are well browned. With a slotted spoon, transfer meatballs to a bowl.
5. Lower the heat to medium-high. Add the onion and garlic to the pan. Cook, stirring often, for 5 minutes. Add the tomatoes and remaining 2 teaspoons oregano. Bring to a boil. Return the meatballs to the pan with any juices that accumulated in the bowl. When the edges of the sauce are bubbling, lower the heat, and simmer for 15 minutes.
6. When the squash is fully cooked, remove the pan from the oven. Leave the oven on.
7. Turn the halves cut sides up. With a fork, gently fluff the flesh so it resembles spaghetti, but take care not to break the skin. Add 4 meatballs and some sauce to each half. Sprinkle with mozzarella.
8. Return to the oven and bake for 15 to 20 minutes, or until the cheese melts and starts to brown. Garnish with basil.
Karoline Boehm Goodnick
Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.