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Spaghetti Squash And Meatballs

Spaghetti Squash and Bison/Beef Meatballs

Who needs noodles when the fields are overflowing with squash?

Serves: 4 / Time: 60 min


For the Spaghetti squash:

1 medium spaghetti squash

olive oil

Salt and Pepper

For the Sauce:

2x 28-ounce cans of whole tomatoes or tomato puree

1 stick of butter

One handful of fresh basil leaves (optional)

For the meatballs:
1 pound of ground bison or beef
1 pound of ground pork
2 eggs
1 cup of bread crumbs.
Half a cup of freshly chopped parsley (optional)

1 cup of grated Parmesan cheese
1 teaspoon of salt
1 teaspoon of chili flakes


1. Heat the oven. Arrange a rack in the middle of the oven and heat to 425° F.

2. Cut the spaghetti squash in half. Scoop out seeds, olive oil the face of the squash then salt and pepper it liberally. Place face up on sheet tray and bake for 30- 45 minutes until the sides of the squash begin to collapse and the flesh in the middle is soft.

3. Meanwhile reduce sauce. Melt the butter in a small sauce pan. When the butter is melted add the basil and saute until basil is wilted then add tomatoes. Bring to a simmer and reduce for 30 min. When the sauce is reduced make sure to blend the mixture if you used whole tomatoes.

4. Meatballs. Lightly mix together the meat, the eggs, breadcrumbs, salt, chili flakes, parsley and graded Parmesan. Roll into 2-inch balls and put on an oiled sheet tray. Bake for approximately 10-15 minutes. They should be firm but not hard.

5. Make spaghetti. When the squash is fully cooked scrape out the flesh into a bowl. Pour sauce over the spaghetti squash and top with meatballs. Add extra cheese if you like. Enjoy!

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