It was also my first time roasting a spaghetti squash. So easy. This is what I did...
Preheat oven to 375*
Cut squash in half
Scrape seeds out of middle and discard seeds and "pulp"
Brush or rub a little olive oil on the cut side of the squash
and season with a little sea salt and garlic powder.
Add about a half inch of water to a roasting pan and
place squash cut side down.
Roast for about 45 minutes or until water is evaporated and
"meat" of squash pulls easily away from the skin.
Run a fork across the meat of the squash and watch as it magically
shreds. =) So exciting. You can scrape all of it from the skin
virtually leaving an empty shell.
And now for the meatballs!
1 lb. of lean ground beef
1 lb. of ground pork
1/2 cup almond flour
3 large eggs beaten
1/2 cup chopped fresh cilantro
italian seasoning (I used McCormick's Italian Herb GRINDER)
Mix all ingredients and form small meatballs and
place on a cookie sheet lined with parchment paper.
Add them to the oven with the squash on a different rack,
but only for about 20 minutes.
|not pretty, but sooo good!|
I chose to use Classico Mushroom and Ripe Olive Italian Sauce because I had it on hand.
From this point on however, I will be buying fresh ingredients to make my own sauce.
Once the meatballs are done, add them to the sauce and simmer for another 20 - 25 minutes.Top your shredded spaghetti squash with some sauce and meatballs and then grate some fresh parmesan cheese on top and enjoy! Even my daughter Naomi gave it a thumbs up and she is my picky eater!
Have you ever cooked spaghetti squash? Did you do anything different that you'd recommend? Let me know in the comments!