getting me to eat better and make better life choices when considering food. While eating healthy today seems to be crazy expensive, I've also found a happy marriage between the veggies and meat she and I both like, and keeping the costs down with my spaghetti squash and meatballs recipe.
Here is what you will need to get started on your squash:- 1 Spaghetti Squash (Pick the best from your local grocer)
- 2 tbsp. Olive Oil
- Pinch of Kosher Salt
- Black Pepper or Crushed Red Pepper
- Parmesan Cheese
Here are the ingredients you will need for your meatballs (sauce optional):
- 1 lb. of ground beef
- bread crumbs or alternative 1/4 cup (I am using Triscuit Crackers)
- 1 egg
- 1 tbsp of Olive Oil
- Pinch of Kosher Salt and Black Pepper
- 1 Clove of Garlic
Getting Started
First, pre-heat your oven to 375 degrees & cover a cookie sheet with aluminum foil. Half your spaghetti squash with a large sharp knife, and mind you, be careful because the squash is very think on the outside. (TIP: make sure that you cut off the tip of the squash, and then push through the squash and you should feel it split it on the underside, rather than trying to slice it. Also, check out this video). After you've halved the squash, scoop out the seeds with a spoon and dispose of them. Then, take olive oil (1 tbsp for each half) and dump it inside the hollowed out half, rubbing it into the squash with your hand. After coating the inside, sprinkle with salt, your choice of pepper, and a little bit of Parmesan cheese (optional). Stick the halves on the cookie sheet, and place in the oven for about 45-55 minutes.
After placing your squash in the oven, you can start your prep for the meatballs. Grab a mixing bowl and place the beef, bread crumbs, salt, garlic, olive oil, and an egg, all inside and mash up with your hands. Once mixed thoroughly, shape the meatballs into any size you desire, and place them onto another baking sheet coated with aluminum foil. Once the meatballs have all been prepped, I garnished mine with a little bit or oregano, and placed them in the oven to bake for about 25-30 minutes, keeping them soft and flavorful as they come out of the oven.
Both the squash and the meatballs should finish up right around the same time. Another few steps, that are completely optional, are additional browning to the meat, and the use of spaghetti sauce, or of course making your own. For the sake of cost effectiveness, I did not make my own sauce, where as normally I probably would. In this particular recipe, I just purchased pre-made sauce, and called it a day. As for the additional browning of the meat, this is all based on preference. My former-vegetarian wife likes the meat to be "well-done," so my last step before preparing to serve is placing the meatballs in a skillet for an additional 5 minutes, to add extra browning to the outer portion of the meatball.
Serving
Once you're ready to serve, make sure to take a fork to the inside of the spaghetti squash, and pull downward in the pulp area of the squash. The inner parts come out in strands that look similar to spaghetti, and is the obvious reason the squash is named as such. Top your spaghetti however you like; normally, I'll toss the fresh-shredded squash with a dollop of butter, salt, and crushed red pepper, and top with more Parmesan and spaghetti sauce. Slice up, or serve the meatballs whole, whatever your preference. Depending on the size of your spaghetti squash, it is likely you may have leftover if just preparing the meal for yourself or for you and your significant other. This dish also keeps well for next-day leftovers, and for me always gets the people at work asking once the microwave starts running, "What's that smell?"
This dish is both light because of the lack of carbs, yet filling enough with the presence of protein, that one moderate serving should be enough to hold you over for the night. Also, for those "budget-gourmets" such as myself, you can make this meal all for around the price of $14, or cheaper, depending on what you may or may not already have in your pantries.
I hope that everyone gets a kick out of this recipe, and maybe you'll have found something you can add to your routine that might just make you feel different about vegetables all together. I know that is the case for me.
As always my fellow food junkies, eat on.
--Justin G.
First, pre-heat your oven to 375 degrees & cover a cookie sheet with aluminum foil. Half your spaghetti squash with a large sharp knife, and mind you, be careful because the squash is very think on the outside. (TIP: make sure that you cut off the tip of the squash, and then push through the squash and you should feel it split it on the underside, rather than trying to slice it. Also, check out this video). After you've halved the squash, scoop out the seeds with a spoon and dispose of them. Then, take olive oil (1 tbsp for each half) and dump it inside the hollowed out half, rubbing it into the squash with your hand. After coating the inside, sprinkle with salt, your choice of pepper, and a little bit of Parmesan cheese (optional). Stick the halves on the cookie sheet, and place in the oven for about 45-55 minutes.
Both the squash and the meatballs should finish up right around the same time. Another few steps, that are completely optional, are additional browning to the meat, and the use of spaghetti sauce, or of course making your own. For the sake of cost effectiveness, I did not make my own sauce, where as normally I probably would. In this particular recipe, I just purchased pre-made sauce, and called it a day. As for the additional browning of the meat, this is all based on preference. My former-vegetarian wife likes the meat to be "well-done," so my last step before preparing to serve is placing the meatballs in a skillet for an additional 5 minutes, to add extra browning to the outer portion of the meatball.
Serving
Once you're ready to serve, make sure to take a fork to the inside of the spaghetti squash, and pull downward in the pulp area of the squash. The inner parts come out in strands that look similar to spaghetti, and is the obvious reason the squash is named as such. Top your spaghetti however you like; normally, I'll toss the fresh-shredded squash with a dollop of butter, salt, and crushed red pepper, and top with more Parmesan and spaghetti sauce. Slice up, or serve the meatballs whole, whatever your preference. Depending on the size of your spaghetti squash, it is likely you may have leftover if just preparing the meal for yourself or for you and your significant other. This dish also keeps well for next-day leftovers, and for me always gets the people at work asking once the microwave starts running, "What's that smell?"
This dish is both light because of the lack of carbs, yet filling enough with the presence of protein, that one moderate serving should be enough to hold you over for the night. Also, for those "budget-gourmets" such as myself, you can make this meal all for around the price of $14, or cheaper, depending on what you may or may not already have in your pantries.
I hope that everyone gets a kick out of this recipe, and maybe you'll have found something you can add to your routine that might just make you feel different about vegetables all together. I know that is the case for me.
As always my fellow food junkies, eat on.
--Justin G.
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