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Spaghetti Squash & Meatballs

Spaghetti Squash & Meatballs

Weather: weather advisory, heavy rain, yellow leaves swirling by the windows.
What I’m listening to: gusting wind

We experienced a very wet storm over the weekend here on the Kenai Peninsula and have had an unusually soggy September thus far. And that means that for two weekends in a row, the kids have been cooped up indoors. On Sunday afternoon, I decided enough was enough and took all three of the kids to see Finding Nemo in 3D. On the way to the movie theater, we spotted two large caribou near the road, strutting through the colorful fall foliage. Then, on the way home, with our bellies full of popcorn, a massive bald eagle soared low right over our car and across the road. I don’t know how to be anything but thankful for this marvelous place and the memories I get to make with my family here.

Spaghetti Squash & Meatballs

Spaghetti Squash & Meatballs

Food, of course, is always an integral part of those memories. This Spaghetti Squash & Meatballs is a fun and kid-friendly way to eat your seasonal squash, using it as both the “pasta” and the serving dish. Most kids (and adults, too) love a good meatball. Add your favorite tomato sauce, and sprinkle the whole thing with mozzarella, and you’ve got one fantastically satisfying fall dinner with a beautiful presentation.

Spaghetti Squash & Meatballs

Spaghetti Squash & Meatballs

I confess that this is the squash I mentioned in my Chipotle Butternut Squash Soup post with which I battled, armed with a solid butcher knife, and lost. Pastor Alaska had to help me cut these in pretty halves for this recipe because they were just too darned stubborn for me to handle. Visit my Chipotle Butternut Squash Soup post to read my tip for handling stubborn squash, inspired first by the making of this recipe.

Spaghetti Squash & Meatballs

Yield: 4 servings

Spaghetti Squash & Meatballs

Adapted from Yummy Mummy Kitchen

Ingredients

  • 2 whole spaghetti squash, cut in half and seeds removed
  • olive oil
  • salt & pepper
  • 1-1/2lbs of your favorite meatballs (I made a batch of these), cooked
  • 4c of your favorite spaghetti sauce (homemade or store-bought)
  • 1c mozzarella cheese, shredded
  • fresh basil, chiffonade, for serving

Instructions

  1. Preheat oven to 375. Place the 4 squash halves on a baking sheet. Drizzle the interior of the squash with olive oil, then season with salt and pepper. Turn cut side down and bake 30-40 minutes, or until squash is tender and strings like spaghetti when scraped with a fork. Remove from the oven.
  2. Turn oven up to 400.
  3. Turn the squash upright and scrape the squash with a fork and fluff the "spaghetti" strands. Place 1 serving of meatballs and 1c sauce over top of the squash. Sprinkle with 1/4c mozzarella cheese. Return the pan to the oven and bake until the cheese is melted and bubbly and everything is heated through, about 10 minutes. Top with fresh basil and serve.

Notes

If you opt to use my whole roasting method mentioned here for your squash, simply season the squash and drizzle with olive oil after roasting and slicing.

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Spaghetti Squash & Meatballs

7 comments
Breanna in Missouri
Breanna in Missouri

Made this for dinner tonight and loved every bite!  Also, love how the squash makes it own bowl!  Thanks for the inspiration!

Ashley in Alaska
Ashley in Alaska

Ooh! I bought a spaghetti squash today and have been wondering what to do with it... who needs spaghetti squash lasagna when you can do this with it!? Fantastic idea!

Becky Holdford
Becky Holdford

this looks great!. I can't eat wheat anymore, so any noodle substitute is avidly pursued. It's still HOT here n Texas but has started cooling off some after the sun goes down. Best of luck in AK; I'm envious of your scenery but not the winters.

elaine
elaine

I am so envious of your weather. I am not a summer kind of person and while our nights are finally cooling down, 85-90 is just too darn hot for September. The dish looks wonderful. One of my fellow teachers just had twin baby boys and in addition have an almost two year old and an eight year old! They have asked for no gifts, just that we sign up to take dinner to them. This looks perfect and not the same old lasagne that is taken so often! Thanks..

Alaska from Scratch
Alaska from Scratch

I truly hope you enjoy this when your weather cools off! Come back soon! :)

Alaska from Scratch
Alaska from Scratch

Elaine, Your weather sounds like the falls we used to have when we lived in Central California. I agree that it's just too darn hot for September! Blessings on your teacher friend with the baby twins. How wonderful that you are taking dinner to them! I truly hope you enjoy the recipe. -Maya :)

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