Spaghetti squash with tomatobasil sauce and meatballs
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  • Comfort food
  • Easy to do
préparation
20minutes
cuisson
40minutes
servings
4
type of dish
Main course
préparation
20minutes
cuisson
40minutes
servings
4
type of dish
Main course
Spaghetti squash with tomatobasil sauce and meatballs
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  • Comfort food
  • Easy to do
préparation
20minutes
cuisson
40minutes
servings
4
type of dish
Main course
préparation
20minutes
cuisson
40minutes
servings
4
type of dish
Main course
ingredient
  • 1 spaghetti squash medium-sized
  • 30 ml olive oil , divided
  • To taste, salt and pepper
  • 500 g beef medium ground
  • 80 ml Italian breadcrumbs
  • 80 ml parmesan , grated
  • 60 ml parsley , chopped fresh
  • 1 egg(s)
  • 650 ml tomato-basil sauce store-brought
  • 1 spaghetti squash medium-sized
  • 30 ml olive oil , divided
  • To taste, salt and pepper
  • 500 g beef medium ground
  • 80 ml Italian breadcrumbs
  • 80 ml parmesan , grated
  • 60 ml parsley , chopped fresh
  • 1 egg(s)
  • 650 ml tomato-basil sauce store-brought
prep time
  1. Preheat oven to 190°C (375°F).
  2. Cut squash in half lengthwise and use a spoon to scoop out seeds. Brush inside with 15 mL (1 tbsp.) olive oil, and season with salt and pepper. Place squash halves, cut-side down, on a parchment-lined baking sheet and bake for 30 minutes, or until they’re tender and shred easily with a fork.
  3. Meanwhile, combine beef, bread crumbs, Parmesan, parsley, and egg together in a bowl. Season with salt and pepper. Shape mixture into 12 meatballs, about 5 cm (2 in.) in diameter.
  4. Heat 15 mL (1 tbsp.) olive oil in a nonstick skillet over medium-high heat and brown meatballs on all sides. Reduce heat, pour tomato sauce over meatballs, and cover. Cook for about 20 minutes or until meatballs’ internal temperature reaches 74°C (165°F).
  5. Remove squash from oven. Using a fork, shred squash flesh into strands resembling spaghetti. Divide shredded squash onto four plates and top with sauce and three meatballs. Complete the meal with a nice baguette.