Spaghetti Squash with Meatballs and Broccoli

Updated at: Wed, 16 Aug 2023 23:49:40 GMT

Step 1

Heat oven to 450.

Step 2

Cut squash in half longways, and remove seeds. If it’s too difficult to cut, microwave for a few minutes to get it tender enough to cut. Leave cutting board out for later.

Step 3

Brush each side with 1 tablespoon olive oil, then season with salt and pepper. Place squash face side down on a parchment lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.

Step 4

Meanwhile, in a small bowl, stir together one cup freshly grated Parmesan, half cup Panko breadcrumbs, six garlic clove minced, 1 teaspoon fresh thyme leaves, salt, pepper, and 1 tablespoon olive oil.

Step 5

In a large, straight sided skillet over medium heat, warm olive oil. Add four thinly sliced garlic cloves, and cook until just lightly golden. Add 1/4 teaspoon chili flakes and cook 30 seconds.

Step 6

Stir in 56 ounces tomatoes, basil, salt, pepper, and plenty of oregano, thyme, fennel, red pepper flakes, and turmeric. Cook at a steady simmer until sauce is thick and tomatoes are mostly falling apart, about 30 to 40 minutes.

Step 7

Wash broccoli and cut into large florettes. Add 1 cup of water to the instant pot, then place the steamer basket in with broccoli, seasoning, and chopped garlic. Set on high pressure cook for 0 mins, and release pressure when complete.

Step 8

Once tender after about 40 minutes, flip the squash and use a fork to scrape the squash into spaghetti straps. Stir in 4 ounces mozzarella (optional) and the Panko mixture. Roast until the top is golden brown and the mozzarella has melted, 20 to 25 minutes.

1 liked

0 disliked