Pork Sausage Meatballs & Pesto Spaghetti Squash

with Parmesan

40 MIN

2 Servings

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
1 Spaghetti Squash
⅓ cup Basil Pesto
¼ cup Panko Breadcrumbs
¼ cup Grated Parmesan Cheese
4 oz Grape Tomatoes
1 Red Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & cook the spaghetti squash

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.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and medium dice the onion. Halve the tomatoes.

3 Form the meatballs

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.

4 Cook the meatballs & vegetables

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.*

5 Finish the squash & serve your dish

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!