Skip the pasta without sacrificing…well, anything. Roasted spaghetti squash and meatballs, creamy ricotta and melted mozzarella make for a hearty dinner that's as satisfying as it is simple.
Roasted spaghetti squash makes the perfect stand-in for pasta in this take on the famous comfort food, soaking up every bit of rich tomato sauce while adding a subtle sweetness of its own. Finished with creamy ricotta and a blanket of melted mozzarella, it's a comforting, family-friendly meal that's easy enough for a weeknight but delicious enough to make again and again.
Ingredients for Spaghetti Squash and Meatballs
2 small spaghetti squash
canola or olive oil, for cooking
salt and pepper, to taste
12 meatballs, raw or cooked
2 cups tomato sauce
1/2 cup ricotta (optional)
1 cup grated mozzarella
Directions for Spaghetti Squash and Meatballs
- Preheat the oven to 400˚F. Cut the squash in half lengthwise and scoop out the seeds. Rub with oil, sprinkle with salt and pepper and roast on a baking sheet for 30 min, or until tender. (Alternatively, cover with microwave safe plastic wrap and microwave on high for 5–7 minutes, or until tender.)
- If the meatballs are uncooked, brown them in a drizzle of oil in a skillet set over medium-high, then add tomato sauce and simmer until they’re cooked through; alternatively, heat the cooked meatballs and tomato sauce.
- Put a spoonful of ricotta into each cooked squash half (if you like), top with a few meatballs and a spoonful of sauce, scatter with cheese and return to the oven for 10 min, or until the cheese melts. Turn on the broiler for a minute if you want a golden top.
Originally published in ParentsCanada magazine, Fall 2017.
