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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, cubes | Medium spaghetti squash | 1 | dash | salt, kosher | 3 | tablespoons | Extra Virgin Olive Oil (First cold press) | 2 | stalks medium (7-1/2 | celery, chopped | 1/2 | cup, chopped | Carrots | 1/2 | cup, chopped | Onion, chopped | 2 | tablespoons | garlic minced | 1 | cup | parsley, chopped | 2 | pounds | Beef, ground, 80% lean meat / 20% fat, raw | 2 | large | eggs | 1 1/8 | cup | grated parmesan | 2 | cans (14 oz), ready-to-serve | Tomatoes, canned, organic | 6 | leaves | Basil leaves | 1 | teaspoon | oregano |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. | | 2 | Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, 1 cup Parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes. | | 3 | Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil. | | 4 | Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated Parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon Parmesan. |
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