Spaghetti Squash and Meatballs Toss extra basil into a food processor with o[ive oil, saLt and nuts for an easy pesto sauce, and freeze for later. nice Great luxury elegant Hotel Restaurant Recipe

4 SERVINGS

PREP TIME 10 min

COOKTIME25 min

Ingredients 

1 large spaghetti squash (about 4 pounds),

halved lengthwise and seeded

3 tablespoons unsalted butter, cut into pieces

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 pound uncooked chicken or turkey sausage,

casings removed

cup plain bread crumbs

cup freshly grated Parmesan cheese

basil leaves, torn

Method 

1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. 

2. Microwave on high until tender, about 15 minutes. Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil. Season to taste with salt and pepper.

3. Meanwhile, combine the sausage with the bread crumbs and form into 1-inch meatballs. 

4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. 

5. Add the meatballs and cook, stirring, until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.

6. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.