Yellow Squash with Meatballs
by Editorial Staff
Don’t judge this dish at first sight; this is not pasta at all, but fried spaghetti pumpkin in tomato-basil sauce, served with beef and minced pork meatballs.
Cook: 1 hour 10 mins
Servings: 4
Ingredients
- 1 medium spaghetti pumpkin (about 1 kg)
- Coarse salt 3 tablespoon. L.
- olive oil, plus some more for gravy
- 2 celery stalks, chopped
- 1 medium carrot, coarsely chopped
- 1 medium onion, coarsely chopped
- 6 cloves of garlic
- 1 tablespoon. fresh parsley leaves
- 450 gr. Ground beef
- 450 gr. minced pork
- 2 large eggs
- 1 tablespoon. breadcrumbs
- 1 tablespoon. a plus
- 3 tbsp grated parmesan cheese
- 2 cans of 800 gr. canned tomato puree
- 2 large basil branches
- 1 teaspoon dried oregano
Directions
- Preheat oven to 220 ° C. Cut the pumpkin in half and remove the seeds. Sprinkle the cut pieces with 0.5 teaspoon. salt and rub with olive oil. Place the squash on a baking sheet, cut side up, and cover with foil. Cook for 20 minutes, then remove the foil and cook for about 35 minutes more, until the pumpkin is tender.
- Meanwhile, make meatballs: Drizzle olive oil over a baking sheet. Place celery, onions, carrots, garlic, and parsley in a food processor and chop to a paste. Transfer half of the pasta to a bowl; add minced meat, eggs, bread crumbs, 1 tablespoon. parmesan and 1 teaspoon. salt, then stir with your hands until smooth. Form about 24 meatballs, each 5 cm in diameter, and transfer to the prepared baking sheet. Cook until firm, but not cooked through about 10 minutes.
- Make the sauce: Heat 3 tbsp olive oil in a large saucepan over medium-high heat. Add the remaining vegetable mixture and cook, stirring, until slightly dry, about 5 minutes. Pour in tomato puree; rinse each jar 1 tablespoon. water and add to the saucepan. Add basil, oregano, and 1.5 teaspoon. salt. Let the mixture simmer, then add the meatballs and cook until the sauce thickens and the meatballs are done, 15-20 minutes. Take out the basil.
- Using a fork, scrape off the pumpkin pulp to resemble spaghetti; transfer it to a large bowl and add 2 tbsp grated parmesan. Season the mixture with salt. Spoon the pumpkin into bowls, place a few meatballs, sauce, and 1 tbsp leftover parmesan.
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