- 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
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.