The Fat Pastor's Rustic Italian Meatball Stew w/ Spaghetti Squash

Updated at: Sun, 14 Apr 2024 17:32:34 GMT

Step 1

Preheat oven to 400F

Step 2

Slice Spaghetti Squash in half and remove seeds. Season with just a little salt and pepper and place on a roasting pan. Roast at 400F for 40 minutes

Step 3

When ready to serve, use a fork to shred the inside strands from the spaghetti squash. Keep warm until ready to serve.

Step 4

Make the meatballs, by combining all meatball ingredients in a large bowl. Mix with hands, until combined well. Form small meatballs, and set aside.

Step 5

Add grapeseed oil to a large pot over medium heat. When hot, add carrots, onion and garlic. Cook until soft, about 7-10 minutes. Add sage, rosemary, salt and crushed red pepper, and stir. Add the red wine, and bring to boil. Allow to simmer until red wine is almost evaporated. Add the tomato paste and mix well. Pour in the stock, along with a spice sachet made of the cloves, juniper, bay leaves and peppercorn. Bring to boil. Add the meatballs, and allow to cook, on a low simmer, for one hour. Check seasoning.

Step 6

To serve, divide the spaghetti squash between 8 bowls. Top with the stew, and serve, if desired, with freshly chopped Italian parsley and some grated parmesan.

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