Spaghetti squash & meatballs

[craftybeaver]

Perfect for fall! Spaghetti squash & meatballs topped with parmesan and fresh basil.

Comments

[rosy]

That looks delicious! I've seen something similar recently with the squash cut in half, deseeded, brushed with olive oil & baked with the insides turned down. Then the strands were broken up & seasoned, but left in the "shell" for a topping of your choice.

[craftybeaver]

I tried to slice it in half and remove the seeds before I baked it, but I found it impossible to cut. It was as hard as a rock! Once it was baked, though, slicing was a snap.

[rosy]

Mmm...I will keep that in mind when I try it. Thanks!

[acasewanderlust]

I just came back to this post... so I could make this =) and OH man, I got it cut *because I didn't check the post first) and it was sooo hard.

[rosetta_torture]

I have always wanted to try this, can you describe the spaghetti squash taste?

[craftybeaver]

It tastes like, well, squash. I haven't tried a lot of different kinds of squash, but I would compare the flavor to that of basic summer squash. In other words, it doesn't have much taste--which is why it's perfect for something like this. You end up really tasting the basil, cheese and olive oil, and it's a lot healthier than pasta.