Spaghetti squash & meatballs
Perfect for fall! Spaghetti squash & meatballs topped with parmesan and fresh basil.
For the spaghetti squash:
This was actually the first time I ever made (or ate) spaghetti squash. You can prepare it however you like, but I poked holes all over it with a fork, and baked it whole for 1 hour at 400 degrees.
Then I cut it in half, scooped out the seeds, removed the strands, and tossed it with olive oil, butter, salt and pepper. Easy!
For the meatballs:
I always use the meatball recipe in Amy Sedaris' book (which I actually have memorized because I've made it so many times).
-Soak 2/3 c. breadcrumbs in 1/4 c. milk in a large bowl.
-Saute 1 onion, finely chopped, and 2 cloves of garlic (which is, I think, 2 tsp. of minced garlic, though love garlic so I just use a couple heaping spoonfuls).
-Add the sauteed onion and garlic to your breadcrumbs, and mix in:
1/2 lb. ground beef
5 tbsp. parmesan cheese
1 egg
2 tbsp. parsley
Salt & pepper to taste
The easiest way to mix is with your hands. Amy's recipes calls to brown the meatballs in oil on the stove, which is what I've always done in the past, but this time I decided to bake them on a broiler pan (400 degrees for approx. 25 minutes). I actually preferred them baked because they're not greasy this way.
This dinner was really, REALLY good, and perfect for autumn. :)
For the spaghetti squash:
This was actually the first time I ever made (or ate) spaghetti squash. You can prepare it however you like, but I poked holes all over it with a fork, and baked it whole for 1 hour at 400 degrees.
Then I cut it in half, scooped out the seeds, removed the strands, and tossed it with olive oil, butter, salt and pepper. Easy!
For the meatballs:
I always use the meatball recipe in Amy Sedaris' book (which I actually have memorized because I've made it so many times).
-Soak 2/3 c. breadcrumbs in 1/4 c. milk in a large bowl.
-Saute 1 onion, finely chopped, and 2 cloves of garlic (which is, I think, 2 tsp. of minced garlic, though love garlic so I just use a couple heaping spoonfuls).
-Add the sauteed onion and garlic to your breadcrumbs, and mix in:
1/2 lb. ground beef
5 tbsp. parmesan cheese
1 egg
2 tbsp. parsley
Salt & pepper to taste
The easiest way to mix is with your hands. Amy's recipes calls to brown the meatballs in oil on the stove, which is what I've always done in the past, but this time I decided to bake them on a broiler pan (400 degrees for approx. 25 minutes). I actually preferred them baked because they're not greasy this way.
This dinner was really, REALLY good, and perfect for autumn. :)