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Beefy Meatballs and Spaghetti Squash

Great Tastes 2011/2012

  • 1 lb (500 g) Extra lean or lean ground beef sirloin *
  • 1 (1) small onion, finely chopped or grated
  • 2 clove (2) garlic, minced
  • 1/4 cup (50 mL) Parmesan cheese, grated
  • 1/4 cup (50 mL) dried breadcrumbs
  • 1 (1) egg, lightly beaten
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) salt and pepper
  • 1/2 tsp (2 mL) red pepper flakes
  • 1/2 tsp (2 mL) ground nutmeg

Spaghetti

  • 1 (approx. 4 lbs) Spaghetti Squash
  • 2 cup (500 mL) tomato basil pasta sauce

Meatballs: Combine first 7 lines of ingredients together. Form
meatballs with scoop or hands. Place on large baking sheet.
Bake in 375°F/190°C oven for 15 minutes; keep meatballs
warm in tomato sauce over low heat.

Squash: Pierce entire squash with fork. Microwave on HIGH
for 10 minutes; let cool. Cut in half lengthwise; discard seeds.
Using fork, scrape the interior of the squash to form strands.

Assembly: Pour tomato sauce and meatballs over spaghetti in hallowed out squash shells; garnish with extra parmesan.

Serve with: Reserve Rum Cocktail: In a Collins glass filled with ice, add 1 ½ oz Appleton Reserve (Rum, Jamaica), ¼ oz Campari (Italy), squeeze of lime and top with 7-Up. Garnish with slice of lemon.

Watch on YouTube:

meatball and spegetti squash
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Course
Cooking Time
15 mins
Prep Time
15 mins
Yields
4-6 Servings