Roasted squash with spaghetti and meatballs

Prep: 10 mins
Cook: 90 mins
Roasted squash with spaghetti and meatballs
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.


Preparation Time
10 minutes

Cooking Time
90 minutes

Main ingredients
Beef, Pasta & Noodles, Vegetables, Oil, Garlic, Herbs

Recipe Type
Dinner, Family Dinners, Pasta/Noodles


Level of Difficulty


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