Ingredients
  • 2 medium-size spaghetti squash
  • Salt and pepper
  • Olive oil
  • 2 onions, finely chopped
  • 1 rounded tablespoon tomato paste
  • 2 cans whole, peeled San Marzano tomatoes
  • 2 whole crushed garlic cloves
  • 1 bay leaf
  • 2 sprigs rosemary, pounded
  • 6 chicken meatballs
  • A chunk of Parmesan cheese and a grater
Preparation

Preheat oven to 350°F.

Cut spaghetti squash in half and scoop out the seeds with a tablespoon. Put in a roasting pan flesh side up, season with salt, pepper and olive oil. Fill roasting pan a third of the way up the pan with water. Cover tightly with foil and bake for 1 hour. (Cooking time varies depending on size of squash. You will know when its done when you can easily run a fork through the meat of the squash.) Once tender, scrape out the flesh with a fork.


Over medium heat in a medium saucepot, add olive oil and cook onions till they are caramelized. Add tomato paste and cook for 5 minutes until the paste is brick red. Add tomatoes. (I always hand crush the tomatoes once they are in the pot.) Add a few nice pinches of salt along with the garlic, bay, and rosemary.

Bring sauce to a boil then quickly lower down to a low simmer. Cook 45 minutes to an hour.

Heat up meatballs in a sauté pan with a bit of water.

Plate the squash with three meatballs on each then some sauce and grated parm cheese over the top.