Recipe: Spaghetti Squash with Meatball Sauce

SPAGHETTI SQUASH WITH MEATBALL SAUCE

1 medium spaghetti squash
FOR THE MEATBALLS:
1 1/2 lbs ground beef or ground turkey
1 tsp garlic powder or 2 cloves minced garlic
1 tsp Italian seasonings
1/8 tsp nutmeg
1/4 tsp red pepper flakes
1/2 tsp sea salt
1 cup grated Parmesan cheese (plus more for serving)
1/4 cup finely chopped onion
1 egg
2 tbsp finely chopped parsley
3 tbsp olive oil
FOR THE SAUCE:
1 can Hunts roasted garlic spaghetti sauce
1 small can dice tomatoes with juice
2 tbsp tomato pasted
2 tbsp sugar
1 package sliced mushrooms

TO PREPARE THE SQUASH:
(The squash can be cooked the day before to save time).

Preheat oven to 375 degrees F.

Cut squash in half and using a spoon remove seeds; place both halves of squash with the cut side down in a 9 x 13 inch baking dish filled about halfway with water or chicken broth.

Bake for 30 to 45 five minutes or until flesh flakes easily with a fork. Once the squash is done use a fork to remove the strands from the squash, season with a little salt and pepper cover and set aside while you prepare the meatballs and sauce.

TO MAKE THE MEATBALLS:
Place ground beef, seasonings, onion, Parmesan cheese and egg in a large mixing bowl and using clean hands, mix ingredients until just combined. Make sure not to over mix or your meatballs will be tough and dry. Form into small to medium sized meatballs.

Place olive oil in a heavy bottomed skillet and heat to medium high. Place meatballs in skillet and brown on all sides but do not cook all the way through, since you will be transferring meatballs to the sauce to finish cooking.

TO MAKE THE SAUCE:
Pour sauce, diced tomatoes, tomato paste and sugar in medium sized stockpot and heat to a medium simmer. Once sauce is heated through add meatballs, cover and continue cooking on medium low for 45 minutes, stirring occasionally.

Add additional seasoning to taste if needed, stir in mushrooms and remove from heat.

TO SERVE:
Spoon meatballs and sauce over spaghetti squash. Sprinkle with grated Parmesan cheese and serve.

*Seasoned breadcrumbs can be used in place of the Parmesan; use only half a cup if using breadcrumbs.

IF MAKING FOR A LARGE CROWD:
Double the ingredients and mix meatball sauce with cooked spaghetti squash. Place in a baking dish sprayed with non-stick cooking spray and top with 2 to 3 cups Kraft shredded Italian cheese blend (you could even mix a little of the cheese in as well). Place in a 375 degree F preheated oven for 15 to 20 minutes or until heated through and cheese is melted and just started to brown and bubble. Serve hot.

Source: KFMB, San Diego, California, September 26, 2007