Spaghetti Squash with Meatballs and Cheese
Ingredients:
1 1/4 cups whole milk or heavy cream
6 ounces frozen chopped spinach, thawed/squeezed dry
1/2 cup chopped sun-dried tomatoes
1/2 cup shredded mozzarella or gouda
2 spaghetti squash, halved and seeds removed
1 1/4 cup grated parmesan
Kosher salt and black pepper
8 cloves garlic
1 1/2 pounds ground chicken, pork, or turkey
3 tablespoons Italian seasoning
1 tablespoon dijon mustard
1 cup shredded provolone cheese
6 tablespoons salted butter
1/2 cup chopped fresh herbs (basil, thyme, oregano, sage)
Directions:
Preheat the oven to 425°F.
In a bowl, mix together the milk, spinach, tomatoes, and mozzarella. Season with chili flakes, salt, and pepper.
Place the squash on a baking sheet and season the cut sides with salt and pepper. Sprinkle 1/4 cup parmesan cheese into the bottom of each squash. Then evenly divide the milk/cheese mix among the squash cavities. Cover with foil, bake for 15 minutes.
Meanwhile, mix the chicken, Italian seasoning, dijon, and 1/2 cup parmesan in a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (makes 15-16 meatballs).
Remove the squash from the oven, remove the foil. Arrange the meatballs around the squash. Bake for another 15 minutes, until the meatballs are cooked.
Remove the garlic from the pan. Sprinkle the provolone cheese over each squash half. Put the meatballs on top of the cheese. Bake for 10-15 minutes, until the cheese is melted.
Chop the garlic and mix with the butter and herbs in a bowl. Spread the butter over the meatballs, then use a fork to scrape the squash into strands, mixing the cheese with the squash.
Enjoy
Servings: 4