• Cheyenne Crennan

Spaghetti Squash Alfredo and Homemade Meatballs



I should start by saying these meatballs are homemade, and then follow up with, I absolutely hate making homemade meatballs and if you have a way of making frozen meatballs really delicious (like a Ninja Foodi) USE IT. It's totally fine. The main part of this meal is honestly the spaghetti squash and Alfredo.




I mean just look. It doesn't exactly scream "OMG feed that to me right now," but cooked at a low-medium heat on the stove top, with all the seasonings, they really do scream feed that to me right now.


Back to the squash.

This particular squash was bought very ripe and about a week old and it cut easily and cooked perfect

Set your oven to 400. The cooking is simple once you get past cutting this thing. Am I the only one who literally feels like at any moment I'm going to chop my hand off trying to hack through this raw spaghetti squash?! Probably.



Just use a regular spoon for the digging out of squash guts

I've learned that if you can meal plan and buy it a few days ahead of time they ripen and are a bit easier to cut. Another little trick that I've tried is to poke holes with the tip of a sharp knife (carefully people) and microwave it for maybe 3 minutes. BUT! If you over cook it, the outside will get soft and cooking in the oven will turn it into sloppy squishy sadness, so watch it close. Realistically the best way is to cut that beast raw. After that, you have to clean out the seeds and stringy stuff (that is not the "spaghetti") with a spoon, just scrape it all out until it is smooth.



Just a drizzle of olive oil will do, too much can make the outside a little soggy

Drizzle the inside with a little olive oil, sprinkle salt and pepper and you're good to go. You can add seasonings depending on what you're using the spaghetti strands for, there are recipes for teriyaki meals, marinara, butter/garlic or like we will be doing Alfredo. Place them on a baking sheet insides down, and cook for 35-40 minutes.




Around the 20 minute in the oven mark is when I would put down a layer of marinara sauce onto my skillet or pan, and on a medium heat start cooking the meatballs, or whatever protein you prefer! That will probably eat up 5-10 minutes and then begin the Alfredo sauce. I spent a long time trying different recipes of homemade to store bought Alfredo and this one is my favorite so far.



And, she re-heats like a dream

Grab your small pan, on a medium heat toss in 6 oz. of cream cheese, a stick of (salted) butter, 1 cup of whole milk, and 1 cup of heavy cream. The milk is adjustable, I've tried a cup of 1% milk with a cup of half & half because it's all I had in my house and no one, including me could tell the difference. Once that it all melted, add in the garlic and seasonings and whisk for a minute to get it all blended in and then comes the parmesan cheese. So. Easy.


Sloooooowly shake that cheese in, while whisking to smooth all the clumps. Once its all in there, whisk for another minute to blend and then let it simmer for 4-5 minutes. It will get thicker while simmering and real hot so be careful testing it ;)





Once the Alfredo is smooth and thick, take out your squash, pull the spaghetti strands into the center with a fork, toss with the hot Alfredo sauce, top with sauced up meatballs and shredded parmesan cheese. Put back into the oven on a low broil, and watch closely as that cheese gets nice and browned and bubbly.


Voila! And, there isn't even bread. Waiter! Extra glass of wine please!


INGREDIENTS:


(for meatballs)

1 lb. ground beef

an egg

1/4 CUP milk

1 TSP garlic powder

1 TSP Italian seasoning

salt & pepper to taste

1/4 CUP bread crumbs


(for spaghetti squash)

1 full ripe spaghetti squash

drizzle of olive oil

salt & pepper to taste


(for Alfredo sauce)

6 oz. softened cream cheese

1 stick of soften salted butter

1 CUP whole milk

1 CUP heavy cream

1 medium/large clove of minced garlic

1 TSP Italian seasoning

1 TSP garlic powder

1 1/2 CUP of grated parmesan

salt & pepper to taste


INSTRUCTIONS:


1. Set oven temp to 400

2. Cut spaghetti squash in half

3. Scrape out all the guts until the inside is smooth

4. Drizzle with olive oil, sprinkle salt and pepper

5. Cook in oven for 35-40 minutes


6. Combine 1 egg and 1/4 CUP milk in a small bowl

7. Mix ground beef, garlic powder, Italian seasoning, bread crumbs, salt & pepper

8. Add the eggs and milk and blend thoroughly, then begin making meatballs to desired size.

9. Grease your pan on the stove top and set to medium heat. Add in meatballs turning every 2-3 minutes until cooked

10. Add marinara sauce to the pan and simmer until spaghetti squash is finished in the oven.


11. Take spaghetti squash out of the oven, flip over and begin pulling spaghetti strands from the sides into the middle of the squash.

12. Toss squash with sauce/dressing of choice, top with meatballs, parmesan cheese and put back into the oven on LOW BROIL until the cheese is golden browned on top. Set up on a plate and enjoy!



IF MAKING HOMEMADE ALFREDO SAUCE


1. Start once meatballs are into the skillet and cooking, add cream cheese, butter and milk.

2. Stir together until contents begin to melt

3. Begin whisking until smooth, add garlic and seasoning, whisk an addition minute

4. Slowly add parmesan cheese, whisking CUP by CUP until smooth once again

5. Let simmer 4-5 minutes, and add to anything of choice or whatever you please with Alfredo it is delicious!

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