Spaghetti Squash Boats with Marinara Meatballs
This yummy seasonal recipe is a fun take on the more traditional spaghetti and meatballs. Spaghetti squash is heaped with home made marinara sauce and meatballs topped with mozzarella and provolone for a delicious, hearty meal. Paired with a baked pear, blue cheese and pecan salad – this meal will delight!
Squash
2 Spaghetti squashes halved and insides scooped
2 tbsp olive oil
Salt and pepper
- Sprinkle with salt and pepper and drizzle with olive oil.
- Bake at 375 for 40 minutes – face up on baking sheet.
- Remove from oven.
Meatballs
400g lean pork
400g lean beef
1 1/2 tsp Dijon
1 egg
1/4 cup milk
1/2 cup pank0 or bread crumbs
2 heaping tbsp ricotta or parmesan cheese
1.2 cup of fresh parsley or basil (chopped)
1 tsp Worcestershire sause
1 tsp onion powder
2 tsp onion flakes
1/2 tsp cumin
1/2 tsp paprika
1 tsp seasoning salt
1/2 tsp black pepper
- Mix all ingredients together in bowl.
- Using small melon baller or tbsp – remove about 30 gram portions and form into balls.
- Roll in your hands.
- Place on greased baking sheet.
- Recipe makes about 25-30 meatballs.
- Bake on 375 for 20 minutes.
Marinara
You can use your fave marinara sauce if your in a pinch, otherwise. here’s my recipe.
2 28 oz cans tomatoes (any kind)
1 large sweet onion – chopped
1/2 head garlic – peeled and sliced
2 tbsp or more olive oil
2 tbsp balsamic vinegar
1 tbsp sugar
1 tsp basil
1 tsp oregano
1/2 tsp chili flakes
Salt to taste
- In a heavy cast iron on medium, sauté onion and garlic in olive oil ’til fragrant an starts to get clear.
- Add all other ingredients.
- Once gets to a boil, turn down to a simmer for 20 or more minutes, stirring frequently. Using an immersion blender, blend all together – does not have to be ideally smooth.
- Served with chopped basil and parmesan.
Assembly
Baked squashes
Baked meatballs
Prepared marinara sauce
1 cup shredded mozzarella
4 slices provolone
Fresh parsley and basil
- Put one scoop of marinara in base of squash. Add 3-4 meatballs.
- Cover with marinara. Cover with mozzarella and one slice of provolone.
- Bake at 375 for 3-4 minutes.
- Add fresh herbs to serve and more marinara if you fancy.