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To contrast the sweet flavors of our spaghetti squash—a special variety whose flesh transforms into delicate, spaghetti-like strands when cooked—we’re tossing it in our herbaceous basil pesto and topping it with hot Italian pork sausage meatballs for a kick of spice.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, cut off the top and bottom of the squash to create a flat surface; turn the squash upright. Starting at the top, slice downward to halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Line a sheet pan with foil. Transfer the prepared squash to the foil, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the roasted squash to a large bowl to cool slightly.
Meanwhile, halve, peel, and medium dice the onion. Halve the tomatoes.
In a bowl, combine the sausage and breadcrumbs. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 4 to 5 minutes, or until browned on all sides. Add the diced onion and halved tomatoes; season with salt and pepper. Cook, stirring the vegetables and turning the meatballs, 5 to 7 minutes, or until the vegetables are softened and the meatballs are cooked through.*
When cool enough to handle, using a fork, scrape the flesh of the roasted squash into the bowl; separate any clumps. Discard the skins. Stir in the pesto and half the cheese; season with salt and pepper. Serve the cooked meatballs and vegetables over the finished squash. Garnish with the remaining cheese. Enjoy!
Tips from Home Chefs