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Abruzzese Meatballs with Spaghetti Squash

alarm
Total Time:
1 hr 10 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Put a Spanish twist on an Italian favorite with this enticing dish featuring tender Abruzzese Meatballs and spaghetti squash in a rich, saff View More expand_more

Put a Spanish twist on an Italian favorite with this enticing dish featuring tender Abruzzese Meatballs and spaghetti squash in a rich, saffron-infused almond sauce. So light and luscious, you’d never know it was low carb!

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Abruzzese Meatballs with Spaghetti Squash
alarm
Total Time:
1 hr 10 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageAbruzzese Italian Style Meatballs
1 Pack
Carando Abruzzese Meatballs
1 Pack
1
Large spaghetti squash, halved lengthwise with seeds removed
1
2 tablespoons
Extra virgin olive oil
2 tablespoons
1/2 cup
Shallots, minced
1/2 cup
1/4 cup
Fresh garlic, minced
1/4 cup
1/2 cup
Fennel bulb, minced
1/2 cup
2 cups
Slivered almonds
2 cups
1 cup
Ripe tomato, diced
1 cup
3
Bay leaves
3
2 tablespoons
Smoked paprika
2 tablespoons
1/2 cup
Dry sherry
1/2 cup
2 cups
Chicken stock
2 cups
1 tablespoon
Fresh thyme, minced
1 tablespoon
1/4 cup
Sherry vinegar
1/4 cup
1 tablespoon
Saffron threads
1 tablespoon
1/2 cup
Fresh mint, roughly chopped
1/2 cup
1/2 cup
Fresh cilantro, roughly chopped
1/2 cup

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

Life is Delicious. Savor It.

Ingredients


1 Pack
Carando Abruzzese Meatballs
1 Pack
1
Large spaghetti squash, halved lengthwise with seeds removed
1
2 tablespoons
Extra virgin olive oil
2 tablespoons
1/2 cup
Shallots, minced
1/2 cup
1/4 cup
Fresh garlic, minced
1/4 cup
1/2 cup
Fennel bulb, minced
1/2 cup
2 cups
Slivered almonds
2 cups
1 cup
Ripe tomato, diced
1 cup
3
Bay leaves
3
2 tablespoons
Smoked paprika
2 tablespoons
1/2 cup
Dry sherry
1/2 cup
2 cups
Chicken stock
2 cups
1 tablespoon
Fresh thyme, minced
1 tablespoon
1/4 cup
Sherry vinegar
1/4 cup
1 tablespoon
Saffron threads
1 tablespoon
1/2 cup
Fresh mint, roughly chopped
1/2 cup
1/2 cup
Fresh cilantro, roughly chopped
1/2 cup

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