Michael Chernow's Spaghetti Squash with Chicken Meatballs

by Rachael Ray Show Staff 9:00 AM, September 1, 2015

Aired September 1, 2015

Serves 2

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


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.

More from Michael Chernow:
Chicken Meatballs
Spaghetti Squash with Chicken Meatballs
Meatball Omelet
Fall Salad and Chicken Meatballs