Ingredients
Method
- Preheat the oven to 200°C and line a tray with baking paper. Cut the spaghetti squash in half, remove the seeds, drizzle with olive oil, season with salt, and place cut side down on the tray. Prick the skin and bake for 30–35 minutes until tender.
- While the squash cooks, combine the beef mince, egg, garlic powder, and parsley in a bowl. Mix well and roll into small meatballs.
- Heat olive oil in a frying pan over medium heat. Brown the meatballs for a few minutes, then remove and set aside.
- In the same pan, cook the onion and garlic until softened. Add the diced tomatoes and oregano, stir to combine, then return the meatballs to the pan. Reduce heat and simmer covered for 10 minutes until cooked through.
- Once the squash is cool enough to handle, use a fork to pull the flesh into spaghetti-like strands. Cut each half again to create four portions.
- Spoon the meatballs and sauce over each portion, top with cheese, and return to the oven for 10 minutes or until the cheese has melted.
- Serve warm and enjoy.
Notes
- You can skip the final baking step and serve immediately
- For a simpler option, mix everything together instead of serving in boats
