Spaghetti squash stuffed with veal

For squash season, we had no other choice than to offer you a recipe for spaghetti squash stuffed with meat! We used grain-fed veal from Quebec , but there are different varieties of ground meat on our online store that will be excellent with this recipe ( beef , pork , chicken , lamb , etc.).

Ingredients

• 1 large spaghetti squash
• 1/4 cup extra-virgin olive oil, divided
• Salt to taste
• Freshly ground black pepper to taste
• Cooking spray
• 1 lb lean ground veal
• 1/3 cup panko breadcrumbs
• 1/4 cup finely chopped parsley
• 1/4 cup freshly grated Parmesan, more for serving
• 1 large egg
• 2 cloves of garlic, minced
• Red pepper flakes
• 1/2 cup finely chopped onion
• 1 can crushed tomatoes (28 oz)
• 1 cup grated mozzarella

Instructions

Step 1: Preheat the oven to 400° with a rack in the upper and lower thirds. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a large baking sheet and roast on the lower rack until the flesh is easily shredded, about 40 minutes.

Step 2: Meanwhile, prepare the meatballs: grease a large baking sheet with vegetable spray. In a large bowl, combine the veal with the breadcrumbs, parsley, Parmesan, egg, 1 minced garlic clove, 1 teaspoon salt and a few pinches of red pepper flakes. Roll the mixture into 16 meatballs and place them on the prepared baking sheet. Bake on the upper rack until the meatballs are golden brown and cooked through, about 15 minutes.

Step 3: In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add onion and cook, stirring, until soft, about 5 minutes. Add remaining garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the crushed tomatoes and add a few pinches of red pepper flakes. Simmer until the sauce thickens, about 10 minutes. Season with salt and pepper.

Step 4: Heat grill to high. Shred the spaghetti squash using a fork. Place the meatballs and sauce in the squash. Stir and cover with mozzarella. Grill until squash is golden brown.

Step 5: Serve and enjoy.