Spaghetti squash (one squash will serve two people)
Extra virgin olive oil
Salt and pepper
Pasta sauce (your favourite store-bought brand, or homemade)
Vegan meatballs
Grated sharp cheddar cheese
Instructions
1. Preheat your oven to 375 degrees.
2. Cut your spaghetti squash(es) in half lengthwise.
3. Using a spoon, scoop out the seeds and discard (or roast them as you would pumpkin seeds!).
4. Lightly oil the flesh of both squash halves and sprinkle with salt and pepper. Place flesh side down, side-by-side in a baking pan.
5. Place in the oven and bake until soft. Somewhere between 40 minutes-1 hour. Don’t worry too much about it, it’ll be fabulous even if you “overbake” it a little bit. Just don’t underbake it, or you won’t be able to separate the squash strands easily.
6. Once they are tender to your touch, remove from the oven and cool until you can handle them easily.
7. Flip them right side up and, using a fork, scrape the insides of the squash until the start to separate from the shell like little spaghetti strands. Try to keep the shell intact but get all the lovely spaghetti free from its shell.
8. Spoon a little bit of pasta sauce into each squash half and stir it around to mix it into the squash strands.
9. Top each squash half with a few vegan meatballs, some more sauce, and then cover it lightly with grated sharp cheddar cheese.
10. Bake in the 375 degree oven for another 20 minutes, until the cheese is melted. If you want a brown top, put it under the broiler for a short stint, being careful not to burn the cheese.
11. Serve them in the squash shells for extra cuteness points.
Originally Submitted
4/13/2012
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