Spaghetti Squash & Meatballs Recipe

Wow okay I haven’t updated the blog in forever! My first lull, if you will. It’s so dumb because I have 4 recipes written down with pictures and all (plus some exciting ones I am making this week), but I never have the drive to sit down and actually write, edit and publish them. Maybe that is why so many blogs/youtube channels go through lulls. Because I started this blog because I like to cook and share recipes, but I am no writer or photo editor by any stretch of the imagination, so I don’t always look forward to writing posts as much as I look forward to making content for posts. Thus, I have ended up in this place, where I have tons of posts backlogged because of my unwillingness to sit down and type for 20 minutes to an hour. That’s dumb. But, as a result, my posts just become this ramble-y stream of consciousness that actually mimic the voice in my head — which many of you have complemented the blog/me on.. so maybe this is all for the best. Either way, I have so many exciting recipes to share!! Hoping to post them within the next few days, so stay tuned and thank you for reading as always.

Spaghetti Squash & Meatballs

This spaghetti squash and meatball recipe was an exiting one to make. The recipe in essence is very simple, and to be honest the only real “recipe” part of this post is in the tomato sauce I make. I did make the meatballs myself, but I tried to be skimpy and use mayo instead of egg as a binding agent. My rationale was that mayo is basically egg and oil, and since I was making meatballs for only myself and didn’t need a whole egg for my 1/4 lb of turkey, I would just use a tsp or of mayo and everything would be fine. I was wrong. Lesson learned, mayo in turkey meatballs is weird. I was thinking about just sharing my meatball recipe anyways, but I wouldn’t feel comfortable posting something I didn’t 100% love so just google some meatball recipes or use the Trader Joe’s ones I mentioned in my midnight snack recipe here.

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Regardless, the tomato sauce was fantastic and definitely the best tomato sauce I have made thus far. I used to always use canned tomato sauce, but wow what a difference home made makes. Also, making the sauce adds no extra time to the dish since the squash takes 30-40 mins to cook in the oven. The great thing about making your own sauce is that you can make it as simple or as complicated as you want. You can reduce the sauce and boil it for anywhere from 15 minutes to a few hours (that’s a little crazy for some basic spaghetti squash, but do you) depending on how you want it to turn out, but I guarantee it will be so much better home made. I sound like a weird sauce snob, so I’m going to stop talking about it now.

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Also, I love the presentation of the meatballs and sauce inside the spaghetti squash. I used to just scoop the insides of the squash out into a bowl and mix with sauce but it makes it so much less fun to eat, which is a big part of the eating experience for most.

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~ Enjoy

RECIPE:

SPAGHETTI SQUASH:
Cut spaghetti squash in half length-wise. Scoop out the seeds and season with salt, pepper, red pepper flakes (if desired), and a generous amount of olive oil. Place on a foil-lined baking sheet and bake at 400F for 30-40 minutes or until the insides are easily separated with a fork (tender). Using a fork, separate the strands of spaghetti squash and set aside.

MEATBALLS:
Frozen or home made works well. I recommend this link for good turkey meatballs.

TOMATO SAUCE/ MARINARA:

  • 1 small yellow onion, minced. (1/2 of large onion)
  • 1/2 large carrot, minced
  • 1 clove garlic, minced.
  • 8 oz crushed tomatoes
  • fresh basil
  • parmesan cheese (optional)
  • salt & pepper
  • olive oil
  • butter

INSTRUCTIONS:

  1. Melt ~1/2 Tbs butter and olive oil in a small skillet. Add minced carrot and onions and cook for ~10 minutes on med-low heat until onions are caramelized and carrots are softened.
  2. Add minced garlic and cook for another 1-2 minutes. Season with salt and pepper.
  3. Add crushed tomatoes and cook anywhere from 15 – 45 minutes, adding water as needed if the pan looks too dry. I cooked it for ~30 minutes and it yielded a fantastic sauce.
  4. Towards the end of the cooking, stir in ~1 handful chopped basil.
  5. Add the meatballs in at this point, top with a generous grating of parmesan cheese.

ASSEMBLY:

Pack the pulled spaghetti squash down and add 2-3 meatballs and generous helpings of the marinara. Top with shredded parm & some fresh basil!

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