How to make spaghetti (squash) and meatballs.
Every Saturday, I pick up my weekly portion of CSA (Community Supported Agriculture) produce, eagerly awaiting the treasures to be found inside the bag. This week, I was delighted to find a spaghetti squash. Unlike summer squashes (think: zucchini and yellow crookneck squash) which grow quickly, winter squashes spend much more time developing on the vine, allowing them to obtain a large amount of vitamins and minerals. Even though they aren’t much to look at, spaghetti squashes are excellent sources of vitamin A, potassium, beta carotene, and folic acid:
To start out, heat your oven to 400 degrees and then cut the squash in half lengthwise:
Use a spoon to scrape out the seeds and the inner portion of the squash:
Place the halves face down on a baking sheet and roast them in the oven for approximately 40 minutes. During this time, I whipped up a quick batch of meatballs using ground beef mixed with diced onion and garlic, an egg, and some herbs. Once they were browned and in the oven, I used my remaining 20 minutes to fit in a quick high intensity interval workout!
After you remove the squash from the oven, use a fork to pull the strands of squash away from the skin. They should be translucent in color and easily separate from each other.
Plate the spaghetti squash with sauce or any of your favorite toppings that you would add to normal pasta (meatballs, sausage, basil, pesto, etc.) and enjoy! Are you worried that your family might be reluctant to try this dish? As I was cooking the squash, my husband Chris kept shootings skeptical glances at me across the room. Once the food was ready, I had to ask him four times to sit down and eat (this never happens in our house). But once he tried the spaghetti (squash), he was sold and even went back for seconds!