Sunday, January 13, 2013

Spaghetti Squash with Meatballs

Spaghetti Squash with Meatballs
1 large spaghetti squash (about 3 pounds)
1 teaspoon Wildtree Natural Grapeseed Oil
¼ teaspoon Wildtree Rancher Steak Rub
1 pound ground beef
1 egg
1/8 teaspoon salt
¼ cup plain bread crumbs
1 tablespoons Wildtree Perfect Pizza Seasoning
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
½ cup shredded mozzarella cheese.
Preheat oven to 375 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Place the 2 squash halves on a baking sheet. Brush the insides of the halves with Grapeseed Oil, then season with Rancher Steak Rub. Turn cut side down and bake 40-45 minutes, or until squash is tender and strings like spaghetti when scraped with a fork.
Meanwhile prepare the meatballs. Combine the ground beef, egg, salt, bread crumbs, and Pizza Seasoning in a bowl. Shape into 10 meatballs. Sear the meatballs on all sides and then finish baking in the oven with the squash for about 25 minutes or until cooked through. Remove the meatballs and squash from the oven. Turn oven up to 400. Turn the squash upright and scrape the squash with a fork and fluff the "spaghetti" strands. Combine the tomato sauce and the Spaghetti Sauce Blend. Place 5 meatballs and ½ the sauce over top of each squash half. Sprinkle each with 1/4 cup mozzarella cheese. Return the pan to the oven and bake until the cheese is melted and bubbly and everything is heated through, about 10 minutes. Top with fresh basil and serve.
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