Roasted squash with spaghetti and meatballs

Prep: 10 mins
Cook: 90 mins
Roasted squash with spaghetti and meatballs
Rustic earthy flavours in this sauce with meatballs and this well-loved spaghetti dish.
 

1 large butternut squash, halved and seeded

Olive oil

500g beef mince

2 garlic cloves, finely chopped

1 tbsp dried Italian seasoning

400g peppers in oil

1 tsp salt

50g Parmesan cheese, grated

250g cooked spaghetti

3 tbsp thyme, optional

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and set aside.

Lightly coat the squash with a little olive oil and place squash halves, cut sides down on the baking tray.

Bake for about 50 minutes or until squash is soft. Let cool slightly.

Use a fork to separate the squash flesh.

Add the egg, ground beef, garlic, and Italian seasoning together then mix to combine.

Shape into meatballs.

Lightly coat a very large skillet with olive oil and brown the meatballs evenly.

Blitz the peppers, and some salt together into a salsa.

Simmer, uncovered, for 7 to 10 minutes with the squash flesh until sauce starts to thicken and meatballs are cooked through.

Serve the meatballs and pepper/butternut squash sauce over drained cooked spaghetti, topped with grated parmesan cheese and scattered with fresh thyme if you like.

Serves
6

Preparation Time
10 minutes

Cooking Time
90 minutes

Main ingredients
Beef, Pasta & Noodles, Vegetables, Oil, Garlic

Recipe Type
Dinner, Family Dinners, Pasta/Noodles

Cuisine
Italian

Level of Difficulty
Easy

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