Spaghetti Squash with Veal Meatballs

Recipe by Executive Chef, Alexis Aquino

  • 1 cup Bread Crumbs

  • 1 Egg, beaten

  • Salt & Pepper to taste

  • Spaghetti Squash

  • Olive Oil

  • 2 tbl Butter

Ingredients

  • 1 lb ground Veal

  • Marinara Sauce

  • 2 tbl Parsley

  • 1 tsp Thyme leaves

  • 1 tbl minced Shallots

  • 2 cloves Garlic, minced

Utensils

  • Baking Pan

  • Chef's Knife

  • Metal Forks

  • Small Pot with Cover

  • Medium Saute Pan

  • Sheet Pan

  • Large Saute Pan

  • 2 Bowls

Cooking Instructions

  1. Preheat the oven to 400.

  2. Cut the spaghetti squash in half, poke the skin side a few times with a fork.

  3. Lubricate the bottom of a baking pan with olive oil, then place the spaghetti squash face down onto the pan and bake until a knife can easily pierce it and the edges are brown, about 30 - 45 minutes.

  4. Remove the spaghetti squash and turn face up so it can cool. Once cool enough, use a fork to gently scrape out its meat while maintaining its spaghetti texture.

  5. Mix the veal, parsley, thyme, garlic, egg, shallots & bread crumbs in a bowl.

  6. Season with salt & pepper, then roll into small meatballs. Heat enough olive oil to cover the bottom of a large saute pan over a medium high flame.

  7. When the oil begins to loosen, add the meatballs and saute until they start to brown. Pour off the excess grease then add the marinara sauce and simmer the meatballs for 5 minutes.

  8. Plate spaghetti squash with meatballs & marinara, top with parmesan cheese and garnish with chopped parsley.

    *Note: for a vegan friendly version substitute the veal meatballs with meatless meatballs or ‘Beyond Meat’ meatballs (with a meat alternative, you can eliminate the bread crumbs and egg, and add the thyme, shallots, garlic and parsley to the marinara to deepen its flavor).