Plus this recipe, which I found as a make-ahead feature, is great for just that: some weeks ago I froze an extra batch to thaw and serve for those “December meals”, when no one can find a spare moment to cook.
The mock spaghetti created by the strands of squash was light and had far more flavor than boiling up some pasta would. We really loved this dinner—and will again in a few crazed days when we unfreeze and warm that second serving.
Spaghetti Squash and Meatballs
2 (2 1/4-pound) spaghetti squash
2 pounds ground chicken (I used ground turkey)
4 green onions, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
2 teaspoons salt (or salt substitute)
2 minced garlic cloves
2 tablespoons hot olive oil
1 (24-ounce) jar tomato-basil pasta sauce
1 (14.5-ounce) can diced tomatoes
1/2 cup chopped fresh basil
Cut spaghetti squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly greased baking sheet at 400 degrees for 1 hour. Cool 10 minutes. Combine ground chicken or turkey, green onions, parsley, Parmesan cheese, and salt. Shape into 24 (2-inch) balls. Bake at 400 degrees for 30 minutes. Scrape inside of squash to remove spaghetti-like strands (about 6 cups). Cover and chill squash and meatballs for up to 24 hours. Cook garlic cloves in hot olive oil in a Dutch oven over medium-high heat; stir occasionally, for 1 minute. Add sauce, tomatoes, and meatballs; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Microwave squash, covered with plastic wrap, at high for 3 minutes. Stir fresh basil into sauce; serve over squash. Top with Parmesan cheese. Makes 6 servings. (Source: Southern Living, September 2012)