3 tablespoons olive oil extra-virgin plus more for brushing
1 medium onion roughly chopped
1 teaspoon oregano dried
1 cup parmesan cheese grated
2 pounds spaghetti squash
56 ounce tomato purée canned
Equipment
food processor
bowl
baking sheet
oven
pot
baking pan
aluminum foil
Directions
Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds.
Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil.
Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste.
Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet.
Bake until firm but not cooked through, about 10 minutes.
Heat 3 tablespoons olive oil in a large pot over medium-high heat.
Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes.
Remove the basil.
Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
This recipe makes extra sauce and meatballs.
Let cool completely, then freeze in a storage container for up to one month.
