Spaghetti Squash And Meatballs Recipe By Tasty Food

SPAGHETTI SQUASH AND MEATBALLS

Steps:

• 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.
• 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, breadcrumbs, 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.
• 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.
• 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.
• This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

SPAGHETTI SQUASH AND EGGPLANT MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
• In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
• Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
• On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
• Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
• Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy "spaghetti" quality.
• On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
• Enjoy!

MICROWAVE SPAGHETTI SQUASH & MEATBALLS RECIPE BY TASTY

Steps:

• Slice the spaghetti squash in half. If you're having difficult, poke some holes with a knife, then microwave for 5 minutes.
• Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.
• Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.
• Using a fork, shred the squash into noodle-like strands.
• Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.
• Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.
• Enjoy!

SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY

Steps:

• Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
• Preheat oven to 400°F (200°C).
• When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
• Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
• Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
• In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
• Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
• Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
• Top with hot marinara sauce, and a sprinkle of chopped parsley.
• Enjoy!

PALEO SPAGHETTI SQUASH AND AMPED UP MEATBALLS

Steps:

• For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
• Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour.
• To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. Cool the squash for at least 10 minutes. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
• While the squash cooks, make the sauce. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper.
• For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
• Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.

SPAGHETTI AND AWESOME MEATBALLS

Steps:

• Soak bread in milk until absorbed.
• Combine all ingredients including bread and mix thoroughly. ( Do not overmix. Will lead to tough meatballs).
• Form into tennis ball sized meatballs ( or whatever size prefered).
• Bake on 375-400 degrees for 15-20 min.
• Finish cooking meatballs on stove top in sauce of your choice.

SPAGHETTI SQUASH MEATBALL CASSEROLE

Steps:

• Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

SPAGHETTI SQUASH AND TURKEY MEATBALLS

Steps:

• Preheat oven to 400°F/200°C.
• Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
• When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
• Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
• Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
• In a large bowl, gently mix together the ground turkey, onion, parsley, Parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
• Bake in the oven at 400°F/200°C for 20 minutes, until fully cooked.
• Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
• Top with hot marinara sauce, and a sprinkle of chopped parsley.

SPAGHETTI AND MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
• Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
• Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
• Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
• Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
• Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
• Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
• Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
• Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
• Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
• Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
• Enjoy!

SPAGHETTI WITH MEATBALLS

Steps:

• Combine mince, egg and chopped parsley in a bowl and season with salt and pepper.
• Roll mixture into small balls.
• Cook spaghetti according to manufacturers instructions.
• Heat pan and 2 tablespoons oil and fry meatballs for approximately 3 minutes until nearly cooked through and set aside, cook in batches if needed, when completed clean pan.
• Add remaining 2 tablespoons of oil and saute onion and garlic in oil for 3 minutes, add diced tomatoes and meatballs, them simmer for 5 minutes.
• Serve meatball and sauce over the spaghetti.
• Personally would serve with a green/tossed salad.
• ALTERNATIVE TO COOK MEATBALLS - Roll mince and place into an alfoil line baking dish and bake at 175C (fan forced) for about 8 to 12 minutes and follow instructions from step 5.

SPAGHETTI SQUASH AND MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
• Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
• Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
• Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
• Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
• Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
• Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
• Season spaghetti squash with salt and pepper and top with meatballs.

SPAGHETTI SQUASH SPAGHETTI

Steps:

• Take your spaghetti squash and cut in half lengthwise.
• Pierce the skin with a fork on the bottoms.
• Bake the two evenly cut halves of your spaghetti squash in a round, glass baking dish with a light coating of olive oil at 350 degrees until they start to brown and the skin is tender (approx 45 minutes).
• Ready for the veggi saugage? I prefer "GimmeLean" brand as it is virtually fat free, full of protein, and has a wonderful fennel taste. Dice up some garlic, onions, basil and mold into small 1" meatballs.10's a good round number.
• In a sauté pan, sauté round rings of yellow onions, mushrooms, zucchini, and your non-meat meatballs in olive oil until perfectly brown, firm and filling your kitchen with an aroma even Sophia Loren couldn't resist --
• Now to focus on the sauce. Empty the contents of your two cans of Italian style stewed tomatoes in a deep dish pan, add to it everything you just sautéed and don't skimp on the basil or additional garlic. There are no correct portions here -- continue sampling your wooden spoon over and over until its just right.This sauce is meant to be light or it will overpower the squash. I usually add in a splash of red wine to the mix, salt and fresh ground pepper to taste.
• So, hopefully you have timed things so the squash is just finishing up cooking. Remove your squash halves carefully. Let them cool down some. Then, with a fork, begin to scrape out the contents into the pan with your sauce. This is the most enjoyable part of this recipe as it always amazes me to see just how much the fibers of the squash resemble spaghetti! Leave a little squash in each half and use them as the bowls for serving.
• Garnish with organic basil and the dish is ready to serve.