One of low-carb miracles. Don´t even thing we will try to convince you it tastes like real spaghetti, I mean, carb are carbs and we still love them. But this spaghetti squash is just so yummy and different.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 °C.
Half the squash lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the squash cut side down on the baking sheet and use a fork to poke holes on top.
Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a bit firm (time will vary depending on the size of your squash). Make sure you do not over bake it as it will become smooshy and you will not be able to make spaghetti.
Remove from the oven and flip the squash so that it’s cut side up. When cool enough to hold it, use a fork to scrape inside of the squash, leaving spaghetti stripes in the squash.
In the meantime, while the squash is baking, make the meatballs and the sauce.
First in the food processor place dry tomatoes, onion, garlic, herbs and drizzle of olive oil. Blend all together until you get a smooth paste.
Place minced beef in a bowl and add ¼ of the paste to the beef, season with salt and pepper and mix well. Shape small meatballs.
In a skillet pan with a lid, heat up some olive oil, add meatballs and cook them for a minute turning around until browned all over, take them out of the pan and set aside.
In the same pan, add rest of the paste and cook for few seconds, add tomato sauce and bring to boil.
Once it’s boiling, add the meatballs and cover them with a lid. Cook until meat is cooked through.
Once the sauce and meatballs are done, scoop the sauce over spaghetti squash and mix gently, place meatballs on top.
Serve warm topped with mozzarella and fresh basil.
Preparing In The Kitchen
Preheat the oven to 200 °C.
Half the squash lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the squash cut side down on the baking sheet and use a fork to poke holes on top.
Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a bit firm (time will vary depending on the size of your squash). Make sure you do not over bake it as it will become smooshy and you will not be able to make spaghetti.
Remove from the oven and flip the squash so that it’s cut side up. When cool enough to hold it, use a fork to scrape inside of the squash, leaving spaghetti stripes in the squash.
In the meantime, while the squash is baking, make the meatballs and the sauce.
First in the food processor place dry tomatoes, onion, garlic, herbs and drizzle of olive oil. Blend all together until you get a smooth paste.
Place minced beef in a bowl and add ¼ of the paste to the beef, season with salt and pepper and mix well. Shape small meatballs.
In a skillet pan with a lid, heat up some olive oil, add meatballs and cook them for a minute turning around until browned all over, take them out of the pan and set aside.
In the same pan, add rest of the paste and cook for few seconds, add tomato sauce and bring to boil.
Once it’s boiling, add the meatballs and cover them with a lid. Cook until meat is cooked through.
Once the sauce and meatballs are done, scoop the sauce over spaghetti squash and mix gently, place meatballs on top.
Serve warm topped with mozzarella and fresh basil.
