Beef Meatballs with Spaghetti Squash and Marinara Sauce

Ingredients

• Lean ground beef 6 oz
• Spaghetti squash 2 cups cooked
• Marinara sauce 0.5 cup
• Parmesan cheese 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the spaghetti squash. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise carefully using a sharp knife. Scoop out the seeds with a spoon. Place the halves cut side down on a baking sheet lined with parchment paper. Roast for about 35 minutes or until the flesh is tender and easily shredded with a fork.
   Tip: Pierce the squash skin a few times with a fork before cutting if it feels very hard to make cutting easier.
2. Make the beef meatballs. While the squash roasts, place the lean ground beef in a mixing bowl. Season lightly with salt and pepper if desired. Using your hands or a spoon, form the beef into small meatballs about 1 to 1.5 inches in diameter. This should make roughly 8 meatballs.
   Tip: Keep your hands slightly wet or lightly oiled to prevent the meat from sticking while shaping.
3. Cook the meatballs. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer without crowding the pan. Cook for about 4-5 minutes on each side until browned and cooked through (internal temperature should reach 160°F/71°C). Remove meatballs from the pan and set aside.
   Tip: Turn the meatballs gently to keep them intact and ensure even browning.
4. Heat the marinara sauce. In the same skillet, pour in the marinara sauce and warm it over medium heat for 3-5 minutes. Stir occasionally to prevent sticking and to blend the flavors with the browned bits from the meatballs.
   Tip: If the sauce is too thick, add a splash of water or broth to loosen it.
5. Shred the spaghetti squash. Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands resembling spaghetti. Place the shredded squash on a serving plate or bowl.
   Tip: Discard the squash skin or save it for composting.
6. Assemble the dish. Arrange the cooked meatballs on top of the spaghetti squash. Spoon the warm marinara sauce over the meatballs and squash. Finally, sprinkle the Parmesan cheese evenly over the top for a savory finish.
   Tip: Serve immediately for best taste and texture.

Pro tips

• To speed up cooking, you can microwave the spaghetti squash halves for 10 minutes before roasting to soften them.
• Use a meat thermometer to ensure meatballs are safely cooked without drying them out.