By Dane Feldman
Photo by Dane Feldman.
A couple of weeks ago, I made an abundance of delicious meatballs, but have since been looking for ways to eat them up. I thought it best to pair them with a nice vegetable saute that feels like what’s left of autumn and even hangs on to Thansgiving a bit, but isn’t nearly as heavy as most of the recipes in the circuit right now.
What you’ll need:
1 large spaghetti squash
8 oz baby bella mushrooms, sliced
1/2 shallot, chopped
1 tbsp garlic, chopped
8 oz marinara sauce
Pecorino Romano cheese
Preheat oven to 400 degrees.
Cut the squash in half and remove the seeds. Bake face up until soft, which should take about an hour. Then, scrape the squash out of the shell.
Heat olive oil and garlic in a pan. Saute the mushrooms and shallot until the shallot is translucent. Then, stir in the squash.
While the squash cooks in the pan, heat the sauce and meatballs in a separate pot. Plate the meatballs and squash to serve.