Spaghetti Squash with Meatballs
and roasted green beans in vinaigrette
Topped with meatballs and cheese, the tender, skinny strands of a spaghetti squash make a good stand-in for spaghetti.
Smarts: Raw spaghetti squash can take up to an hour to roast, but you can cut that time in half by pre-cooking the squash in the microwave (this will also make it easier to slice).
- Pork, ground - 1 lb
- Eggs - 1
- Panko breadcrumbs - 1/4 cup
- Garlic powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Shallots - 3 cloves , diced
- Squash, spaghetti - 3 lbs (one large or several small)
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Oregano, dried - 1 tsp
- Paprika, smoked - 1 tsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Cheese, parmesan (opt) - 2 oz , grated
- Shallots - 1 clove , diced
- Green beans - 1 lb , trimmed
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 1 Tbsp
Shallots (for squash and green beans) / Green beans - If prepping right before cooking, get oven heating before continuing. Prep as directed and store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk shallots (portion for the green beans) with mustard, honey and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Make meatballs - Double if making Thursday’s meal. Mix pork, eggs, panko, garlic powder, salt and black pepper. Form into 1” / 2.5cm meatballs. Place formed meatballs on a sheet pan brushed with oil so they will be ready to bake. (Can be done 1 day ahead)
Spaghetti squash - Pierce spaghetti squash in several places with a knife. Place in an oven-safe dish and cook in the microwave on high for 6 minutes. (Pre-cooking the squash will shorten the roasting time.)
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Heat oven to 425F / 218C degrees.
Set out two sheet pans and brush them lightly with some oil or spray with nonstick cooking spray.
Slice stem off the spaghetti squash and slice in half, base to stem. Scoop out and discard seeds. (Watch this video for tips.) Brush the inside of the squash with some oil and season with some salt and pepper. Place squash, cut-side up on one sheet pan. Transfer to oven and roast until squash is tender, ~35 minutes.
While squash roasts, divide meatballs onto one side of a second sheet pan and green beans on the other side of the pan (if it won't all easily fit, use a baking dish). Bake in the oven until meatballs are cooked through, shaking pan halfway through cooking, 15 to 20 minutes.
While meatballs and vegetables roast, heat a large saucepan with oil over medium heat. Add shallots (portion for the squash) and saute until tender. Add tomato paste, oregano, paprika and stir for 1 minute more.
Pour crushed and diced tomatoes over top and bring to a simmer. Simmer for 5 minutes to let the flavors develop. Season with some salt and / or a pinch of sugar if you’d like the sauce a bit more sweet.
When meatballs are finished (reserve half if doubled for Thursday), stir them into sauce.
Toss roasted green beans with vinaigrette.
When the spaghetti squash is finished roasting, use a fork to loosen the strands from the rind and toss them with some olive oil and some salt. Transfer the squash strands to a serving bowl (or leave them inside the squash halves for serving).
Top squash strands with sauce / meatballs and grate cheese on top. Enjoy with green beans on the side.