We’re now harvesting our Spaghetti Squash at the Garden – pop in to see us, buy one and then try our latest Recipe of the Month!
Spaghetti Squash has solid, bright yellow flesh and is similar to other raw squash but when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti – hence the name!
Thanks to Pat from Split The Difference, the Vintage VW Camper Hire Co. for this delicious recipe
Meatballs with ‘squash’ spaghetti (Serves 4 people)
Ingredients
1 spaghetti squash
Olive oil for rubbing on cut surfaces of squash
Salt and black pepper
For the sauce: –
2 tins chopped tomatoes
3 cloves of garlic, chopped
½ teaspoon mixed herbs
Salt and freshly ground black pepper
½ red pepper, cut into thin slices
For the meatballs: –
½ small onion
500g good quality minced beef/steak
Salt and pepper
Grated parmesan cheese
Fresh basil leaves
Method
Cut the squash in half, scoop out the seeds and rub the cut surfaces with olive oil.
Sprinkle with salt & pepper
Place the two halves on a baking sheet, cut surfaces down, and bake at 200C for approx. 20 mins
Make the meatballs by mixing the onion, salt & pepper and beef, by hand.
Shape into small balls and dry fry until cooked all the way through
Mix all the ingredients for the sauce together and heat gently for 20 mins (may need to add a small amount of water)
Once the squash is cooked, the flesh will come away in spaghetti like strands (run a fork lengthways through the flesh)
Place the ‘spaghetti’ on a plate and top with the tomato sauce and then the meatballs.
Sprinkle on the parmesan cheese and torn basil leaves, serve & enjoy!
