Italian Pasta with Meatballs
Pasta al Pomodoro con Albóndigas

Prep Time:

15–20 minutes

Servings:

1 person

Utensils:

  • Large pot for boiling water

  • Skillet for cooking meatballs and sauce

  • Strainer to drain the squash

  • Spoons and fork for mixing

Ingredientes
  • 1 bag of Moonrise Organic Dried Spaghetti Squash.
  • 150 g ground beef.
  • 1½ cups tomato sauce.
  • 2 garlic cloves.
  • 10 g butter.
  • Fresh basil sprig and Parmesan cheese for garnish (optional).

Instructions
  • Season the meat to taste with salt, pepper, and garlic powder.
  • Form meatballs using 20–25 grams of the seasoned meat.
  • Heat one tablespoon of olive oil in a skillet and cook the meatballs, browning them on all sides.
  • Once the meatballs are browned, add 1½ cups of tomato sauce.
  • In a deep pot, bring 1 liter of water to a boil and add the contents of the spaghetti squash pomodoro package along with the seasoning packet.
  • Stir and separate the squash for 4 minutes until hydrated. Once it reaches full volume, turn off the heat and remove from the stove.
  • Drain the water and toss the pasta with 10 g of butter.
  • Once ready, plate the spaghetti squash pasta and top with the meatballs and sauce.
  • Garnish with Parmesan cheese and fresh basil, if desired.