Abruzzese Meatballs with Spaghetti Squash

Directions

1. Preheat the oven to 400ºF

2. Roast the spaghetti squash, cut side down for 30 to 40 minutes, or until the squash is just tender

3. Remove from the oven and work from the outside in, separate the squash threads with a fork and reserve

4. Cook meatballs according to package instructions

5. While the meatballs are cooking, heat a heavy-bottomed saucepan over medium-high heat

6. Add the extra virgin olive oil, then the shallots, garlic, fennel, and sauté until turning translucent

7. Add the almonds and allow to toast a bit

8. Add the tomato, bay leaves, and smoked paprika, cooking until fragrant

9. Deglaze the pan with the dry sherry, add the chicken stock, bring to a boil, then reduce to a simmer

10. Add the saffron, sherry vinegar, and thyme and cook for about 10 minutes

11. Remove the meatballs from the oven and keep warm

12. Transfer the almond sauce to the pitcher of a blender and very carefully puree into a smooth sauce

13. Toss the meatballs with the finished sauce, transfer the squash to a serving platter, and top with the meatballs and sauce

14. Garnish with desired amount of mint and cilantro