Roasted squash with spaghetti and meatballs
Prep:
10 mins
Cook:
90 mins
Rustic earthy flavours in this sauce with meatballs and this well-loved spaghetti dish.
1 large butternut squash, halved and seeded
Olive oil
500g beef mince
2 garlic cloves, finely chopped
1 tbsp dried Italian seasoning
400g peppers in oil
1 tsp salt
50g Parmesan cheese, grated
250g cooked spaghetti
3 tbsp thyme, optional
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Lightly coat the squash with a little olive oil and place squash halves, cut sides down on the baking tray.
Bake for about 50 minutes or until squash is soft. Let cool slightly.
Use a fork to separate the squash flesh.
Add the egg, ground beef, garlic, and Italian seasoning together then mix to combine.
Shape into meatballs.
Lightly coat a very large skillet with olive oil and brown the meatballs evenly.
Blitz the peppers, and some salt together into a salsa.
Simmer, uncovered, for 7 to 10 minutes with the squash flesh until sauce starts to thicken and meatballs are cooked through.
Serve the meatballs and pepper/butternut squash sauce over drained cooked spaghetti, topped with grated parmesan cheese and scattered with fresh thyme if you like.
Serves
6
Preparation Time
10 minutes
Cooking Time
90 minutes
Main ingredients
Beef, Pasta & Noodles, Vegetables, Oil, Garlic, Herbs
Recipe Type
Dinner, Family Dinners, Pasta/Noodles
Cuisine
Italian
Level of Difficulty
Easy
