Spaghetti and meatballs is a favorite in my house, but I just don't have enough time in the day to make spaghetti from scratch all the time. When I decided to try to October Unprocessed challenge, spaghetti squash was the first food that came to mind.
For the spaghetti squash, I just cut it in half and rub each half down with olive oil, salt and pepper. Then, place cut side down on a parchment paper lined cookie sheet and roast for about an hour at 425. Then using a fork, pull out all of the strands into a glass baking dish. I usually add about a tablespoon of butter and toss that well and top with grated Parmesan. Just before it's served, put it under the broiler for a few minutes for the cheese to melt.
While that is cooking, I start the sauce. Tomato sauce is one of my favorite things to make and it's so easy! I can use tomatoes I canned over the summer so it has a fresh, summery taste.
Saute one diced onion and a tablespoon (or 2) of minced garlic in some olive oil until the onions soften.
Then add in a quart of diced tomatoes (drained), a pint of tomato sauce, and herbs to taste. I used fresh basil, oregano and parsley from the garden. Then, just let it simmer.
For the meatballs, I combined a pound of ground pork, an egg, breadcrumbs from some peasant bread I made the other day, Italian seasoning and salt. Then form into balls and brown in a cast iron skillet. When all sides are browned, toss them in the oven to finish cooking. Usually by the time my sauce has simmered down to a good thickness, the meatballs are done.
When the meatballs have cooked all the way through, I add them to the sauce. This allows the tomato sauce to pick up some of the pork flavor and the meatballs to absorb some of the tomato sauce.
This is a pretty involved dinner, but it's always delicious and makes a great lunch the next day!