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1
Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds.
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2
Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil.
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3
Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil.
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4
Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
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5
Meanwhile, make the meatballs: Brush a baking sheet with olive oil.
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6
Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste.
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7
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.
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8
Form into about 24 two-inch meatballs; transfer to the prepared baking sheet.
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9
Bake until firm but not cooked through, about 10 minutes.
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10
Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat.
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11
Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes.
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12
Stir in the tomato puree; rinse each can with 1 cup water and add to the pot.
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13
Stir in the basil, oregano and 1 1/2 teaspoons salt.
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14
Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes.
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15
Remove the basil.
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16
Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan.
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17
Season with salt.
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18
Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
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19
This recipe makes extra sauce and meatballs.
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20
Let cool completely, then freeze in a storage container for up to one month.
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21
Photograph by Kang Kim
