- 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 cheese, plus more for serving
- 1 large egg
- 2 cloves garlic, minced
- Red pepper flakes
- 1/2 cup finely chopped onion
- 1 can crushed tomatoes (28 oz)
- 1 cup shredded mozzarella cheese
Step 1: Preheat the oven to 400°F, placing a rack in the upper and lower thirds. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 2 tablespoons of 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 cooking spray. In a large bowl, mix the veal with breadcrumbs, parsley, Parmesan, egg, 1 minced garlic clove, 1 teaspoon of 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 and cooked through, about 15 minutes.
Step 3: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the 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: Preheat the broiler to high. Shred the spaghetti squash using a fork. Place the meatballs and sauce into the spaghetti squash. Stir and top with mozzarella. Broil until the squash is golden.
Step 5: Serve and enjoy.