Spaghetti Squash and Meatballs

We haven’t done a recipe in some time, so since autumn is upon us and winter can’t be far behind, let’s split the difference and make something that’s both hearty and healthy.

To make enough spaghetti squash and meatballs to serve four people, you will need 1lb lean ground beef, 1 egg, ¼ cup breadcrumbs, ½ tsp salt and some pepper. Mix together in a bowl then form into golf ball sized balls, place on a cookie sheet, drizzle with olive oil and bake in a preheated 350 degree oven for about 20 minutes or until lightly browned and cooked through.

In the meantime, to make spaghetti squash, with a large sharp knife, cut squash lengthways and scoop out seeds. Place cut side down in ¼ cup of water in a microwave-safe dish, cover with plastic wrap and microwave on high for about 10 minutes, or until soft and when running a fork over the insides it shreds the squash like spaghetti. (If you don’t have a microwave, cut and seed as described, then bake cut side down on a lined cookie sheet for 45 minutes in a preheated 350 degree oven.)

To serve, fill squash halves with meatballs and top with your favourite spaghetti sauce, some Parmesan, and a drizzle of good olive oil. Then dig in. Literally.