Squash “Pasta” Bowl
Ingredients
1 lb ground, beef, turkey, or chicken
1/3 cup panko or dry bread crumbs
¼ cup buttermilk or cream
1 egg
1/4 cup grated parmesan cheese – divided
2 cloves garlic, minced
1 tsp each, dried oregano and basil
½ tsp garlic salt ½ tsp kosher salt
24 oz jar favorite pasta sauce
1 spaghetti squash
Optional: Basil and extra parmesan for garnish (And because they are delicious)
Directions
Meatballs:
In a large mixing bowl, soak panko in buttermilk while you assemble the remaining ingredients.
Add meat to the bowl along with egg, parmesan, garlic oregano, basil and salt.
Mix with your hands and form into meatballs about the size of a ping-pong ball.
Place on a sheet pan lined with parchment paper until ready to bake.
Preheat oven to 350 degrees.
Cut squash in half horizontally and remove seeds with a spoon.
Drizzle the inside with a little olive oil and salt and pepper if desired.
Heat pasta sauce according to directions.
Bake squash in preheated oven for 30 to 40 minutes or until strands can be scraped with a fork.
Bake meatballs 25 minutes broiling the top if you want a darker finish.
Fill each squash “bowl’ with meatballs and sauce.
Garnish with basil and cheese.
