Pork Sausage Meatballs & Pesto Spaghetti Squash with Parmesan

Pork Sausage Meatballs & Pesto Spaghetti Squash

with Parmesan

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.)
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fresh
ingredients
Pork Sausage Meatballs & Pesto Spaghetti Squash with Parmesan
Title
  • 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
Prepare & cook the spaghetti squash
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.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

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

Form the meatballs
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.

Cook the meatballs & vegetables
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.*

Finish the squash & serve your dish
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!

Tips from Home Chefs

Prepare & cook the spaghetti squash
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.

Prepare the remaining ingredients
Form the meatballs
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.*

Cook the meatballs & vegetables
Finish the squash & serve your dish
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!

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