spaghetti squash

There are recipes I see and cannot wait to try. Then there are recipes I see and think, “Oh this has Scott’s talent written all over it. I MUST save!”

This was one such recipe. Scott…hurry up and get home from work. This is a must-have, cool-weather feast that I’m sure you’ll rock in the kitchen.


2 3lb spaghetti squash, cut in half lengthwise, seeds removed
Preheat oven to 425F. Lay spaghetti squash cut side down on a foil lined baking sheet. Set aside.


2 TBS ghee/butter
1 yellow onion, finely chopped
3 garlic cloves, minced
1 TBS dried fennel seed, chopped
1lb pastured ground beef
1lb pastured ground veal (if you can not find this use more beef)
1 cup finely grated Parmesan (use the real stuff!)
1/2 tsp salt
1/2 cup flat leaf parsley, chopped
2 eggs
1 jar pasta sauce ( I like to use a 25.5oz jar from Lucini)
1/4 cup balsamic vinegar
1 cup pitted calamata olive, coarsely chopped (this are optional but please try if you like olives)
parmesan to garnish
Heat 1 TBS ghee/butter in a large pot or dutch oven. Add the chopped onion and cook for two minutes. Add garlic and fennel seeds and cook for an additional minute. Transfer mixture to a small bowl and set aside to cool

In a medium sized bowl combine the ground meat, parmesan, salt, parsley, and eggs. Mix with spatula or clean hands. Add cooled onion mixture. DO NOT OVER MIX or your meat will have a gummy texture.

Using your hands roll about 1/4cup of mixture into a ball and set on a plate. Makes 18 balls.

Heat the remaining TBS of ghee/butter over medium in the same pot/dutch oven you used for the onion mixture. When hot carefully add the balls. (I did this in two batches) Cook each side for two minutes just to brown. Using a spatula or slotted spoon transfer meatballs to a paper towel lined plate or tray. Discard excess grease from pot/dutch oven.

Return pot/dutch oven to stove top and carefully add the meatballs. Add olives, pasta sauce and balsamic vinegar. Bring to simmer and place lid on pot. Simmer on low for 30 minutes.

Place the spaghetti squash into the preheated oven and roast for 30 minutes.

After the 30 minutes remove meatballs/sauce from heat. Take the spaghetti squash out of the oven and flip each half over to release the steam. Allow to cool for about 10 minutes.


Using a fork scrape the flesh of the spaghetti squash into noodles and scoop onto a plate or shallow bowl. Next add three meatballs with some sauce. Garnish with parmesan.


source: Roost


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