S’pasta & Meatballs

This is one of my favorite summer dishes, Spaghetti Squash & Meatballs, or “S’pasta & Meatballs.” Except for the meat and cheese all the ingredients are right outside in the garden. I just need to pull, pick, and make. You cannot get fresher than that!

Dice three strips of bacon and cook in a medium skillet over medium heat just until browned. Add two cloves minced garlic and cook until the bacon is crispy and the garlic is fragrant. Remove from the heat.

S'pasta (1)

In a large bowl knead together the bacon with one pound of ground chicken, one egg, half a cup of grated parmesan cheese, a half a cup of bread crumbs, three sprigs of fresh oregano removed from stem, and three fresh sage leaves chopped. Season with salt and pepper and mix well. Form meatballs and roll into balls.

S'pasta (2)

Place the meatballs into a large baking dish about one inch apart. Combine the olive oil with 1 tablespoon of tomato sauce in a small bowl. Brush the sauce on each meatball.

Cut one large spaghetti squash horizontally and remove the seeds. Lay the squash on a foil covered baking sheet.

S'pasta (3)

S'pasta (4)

Place the meatballs on a rack positioned on the bottom of a preheated 400°F oven. Place the meatballs on a rack centered in the middle of the oven. Bake both dishes at the same time for 15 – 20 minutes, or until the squash is fork tender.

S'pasta (5)

Warm up a pint of homemade spaghetti sauce. Remove the squash from the oven. Shred the squash into “noodles” using a fork.

S'pasta (6)

Place the “noodles” on a plate. Top with some spaghetti sauce and 4-5 meatballs. Serve with shaved parmesan or melted mozzarella.

S'pasta (7)

Fresh, lighter than pasta, and oh so good! – Ella

S’pasta & Meatballs

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 3 bacon strips, diced
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 egg
• 1/2 cup parmesan cheese, grated
• 1/2 cup breadcrumbs
• 3 sprigs fresh oregano, removed from stem
• 3 fresh sage leaves, chopped
• 1 tablespoons olive oil
• 2 cups of homemade spaghetti sauce
• 1 large Spaghetti Squash

Directions

  1. Preheat your oven to 400°F and place a rack on the bottom and in the middle of the oven. Cover a baking sheet in aluminum foil.
  2. In a medium skillet over medium heat, cook the bacon until browned. Add the garlic and cook until the bacon is crispy and the garlic is fragrant. Remove from the heat.
  3. Place ground chicken, egg, parmesan, bread crumbs, garlic, oregano, and sage. Season with salt and pepper and mix well. Form meatballs and roll into little balls, about 1 tablespoon of mixture per ball.
  4. Place the formed meatballs into a large baking dish about one inch apart.
  5. Combine the olive oil with 1 tablespoon of tomato sauce in a small bowl. Brush the sauce on each meatball. Place the pan on the middle oven rack.
  6. Cut the spaghetti squash horizontally and remove the seeds. Lay the squash on the prepared baking sheet and place on the bottom oven rack.
  7. Bake both dishes at the same time for 15 – 20 minutes, or until the squash is fork tender.
  8. Meanwhile, warm up the spaghetti sauce.
  9. Shred the squash into “noodles” using a fork.
  10. Stir in half of the spaghetti sauce with the squash noodles. Serve the other half on top with the meatballs. Serve with shaved parmesan cheese or melt mozzarella over the top before serving.

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