Ingredients
The following ingredients have 4 Servings
- 1 medium to large spaghetti squash
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese*
- Chopped fresh flat-leaf parsley (for garnish)
- 1 pound ground beef
- 1/4 onion (minced)
- 3 cloves garlic (finely minced)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- For the Sauce:**
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion (diced)
- 3 cloves garlic (minced)
- 1 28-ounce can crushed tomatoes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- ½ cup red wine
Instruction
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds with a spoon, and place the halves cut side up on a rimmed baking sheet. Bake for 45 to 60 minutes, until the strands of the squash easily pull away from the shells with a fork.
- While the squash is cooking, make the meatballs: add the ground beef, onion, garlic, and seasonings to a large bowl, then work the mixture with your hands until the ingredients are fully incorporated.
- Line a rimmed baking sheet with parchment paper, then form the meatballs into 1-inch balls and place on the baking sheet. Bake at 400 F for 18 minutes. Note: you can bake the meatballs at the same time as the spaghetti squash, just make sure to place the meatballs on the rack above the squash.
- While the meatballs bake, add the olive oil in a pot over medium heat. Once hot, add the onion and garlic and sauté for 3 to 4 minutes, until the onion is translucent and the garlic is fragrant.
- Add the remaining ingredients to the pot and stir to combine. Bring to a boil to cook the alcohol off the wine, then reduce the heat to medium-low and cook, stirring occasionally, for 5 to 7 minutes, until the sauce is bubbling and slightly reduced.
- To assemble the boats: remove the spaghetti squash from its shell and toss the strands with the sauce, then scoop the spaghetti squash back into the shells on a rimmed baking sheet. Place the meatballs on top of the spaghetti squash, then sprinkle with the mozzarella cheese. Return to the oven to bake at 400 F for an additional 10 minutes, until the cheese is browned and bubbling.
- Garnish with fresh parsley and serve!
