Our local grocery store is carrying lovely gourds and squash(es?) and we're finally getting weather that isn't 80+ degrees and humid here in Florida.
To welcome the new season a couple weeks ago, I decided to cook up some spaghetti and meatballs. But not the traditional kind. Say hello to "spaghetti squash"...
It's a healthier alternative to regular spaghetti and pretty easy to make.
I combined a couple different recipes for cooking the squash and homemade sauce and the Mozzarella Stuffed Turkey Meatballs.
And it was so good...my husband has never that kind of squash before and I made him a believer :)
He thought it was a little over-ambitious but it really didn't take that long to
(He knows how frustrated I can get when I cook) :)
While the squash was cooking (for about an hour and a half, I started making the sauce, which then cooked itself for about an hour and then I started on the meatballs...worked out perfectly!!)
If the meatballs get a little overcooked (as mine did...cooked them a smidge too long), don't worry, just let them steam in the sauce and they will juice back up!
This makes a ton of leftovers (if you're cooking for two) so keep that in mind...
Also, if you try this and love it (or have suggestions on improvement) please let me know!! If you become a believer of spaghetti squash too and you need another recipe, go here! Courtesy of one of my sweet new blog friends Jessi :)