4 oz Ground Beef, 1 Spaghetti Squash, 4 oz Cremini Mushrooms, 14 oz Can Diced Tomatoes, 1 Medium Yellow Onion, 4 Cloves Garlic, 1 Large Egg, 1/3 C Panko Bread Crumbs, 1 Loaf Italian Bread, 3 Mozzarella Sticks, 4 oz Tomato Sauce, 2 TBSP Tomato Paste, 2 oz Red Wine, Olive Oil, Salt, Pepper, Water
Oven, Sauté Pan, Saucepan, Baking Pan, Bowls, Cutting Board, Chef’s Knife, Foil, Olive Oil, Salt, Pepper, Water
1. Bake spaghetti squash.
Preheat oven to 425ºF. Rinse all produce. Cut spaghetti squash in half and remove seeds by scraping with spoon, then transfer squash to a baking pan and add ½-inch water to pan. Cover squash with foil and bake in a 425ºF oven for 20-25 minutes until squash is soft and inside can be removed in strands with a spoon.
2. Prep ingredients.
Rinse and finely mince mushrooms. Peel and small dice onion. Peel and mince garlic.
3. Make sauce.
In a sauté pan, add onions and garlic and sauté on medium until softened, then remove ½ of the onions and garlic to a bowl. Add diced tomatoes, tomato sauce, tomato paste, and red wine to pan, reduce heat to low, and simmer while you make meatballs.
4. Make meatballs.
To the bowl of onions and garlic, add beef, mushrooms, Panko bread crumbs, egg, salt, and pepper. Roll beef mixture into 6-8 balls. Cut mozzarella sticks into 3-4 pieces each and stick 1-2 pieces into the center of each meatball. In another sauté pan, add meatballs and 1 tsp olive oil and lightly brown on medium on all sides. Add browned meatballs to sauce and cook for 10-15 minutes.
5. Bake bread.
Place loaf of Italian bread on a baking pan and bake in an oven by following the directions on the packaging.
6. Plate and serve.
Scrape inside shreds of cooked squash into a bowl and fluff with a fork. Cut bread into slices. Divide spaghetti squash between plates, top squash with 2-3 meatballs and sauce, and serve with bread slices.
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