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Spaghetti Squash with Meatballs
FRIDAY 01.04.2019


FOGO, the First Ingredient


1lb ground beef

1 lb ground pork

2 Eggs

2 cloves Garlic

1 tsp pepper

2 tsp salt

½ cup parm romano cheese, grated

1 cup breadcrumbs

1 Spaghetti squash

Red Sauce, 1 jar or home-made


Start your grill and set it up for indirect heat at about 350 degrees. You can add some wood for smoke if you want to add smoked flavor.

Mix all of the meatball ingredients with your hands and form meatballs. Set aside while you prep the squash.

Split the spaghetti squash down the middle, remove the seeds with a spoon and discard. Season the flesh side with some olive oil and salt and pepper.  Grill these face down on a baking sheet. Check the squash for tenderness, but it should take about an hour. Use a fork and scrape it. If the flesh of the squash turns into noodles around the entire squash, it is ready.

The meatballs are ready when they reach at least an internal temperature of 160 degrees.

Once you have scraped all of the squash, use the squash as your bowl and add some meatballs and sauce to the squash and enjoy!

For an extra element to this dish, try the homemade sauce in our Over The Top Meatballs recipe!


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