Careme

Ingredients

• Kroger® Mild Italian Style Pork Meatballs, 16 oz 1 (16 oz) $7.49
• Organic Spaghetti Squash 1 medium (about 2–3 lb) $1.99/lb
• Simple Truth Organic® Roma Tomatoes, 16 oz (or grape tomatoes if preferred) 1 (16 oz) $3.99
• Simple Truth Organic® Thai Basil (or any basil) a few leaves (optional but great) $2.79
• Garlic 3 cloves, sliced or minced
• Olive oil 2–3 tbsp
• Crushed red pepper flakes pinch (optional)
• Salt & black pepper to taste
• Parmesan (optional) 2–3 tbsp, grated
• Optional side veg: Organic spinach or kale (winter greens) 2 handfuls, wilted into the sauce

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment. Carefully halve spaghetti squash lengthwise and scoop out seeds. Rub cut sides with a little olive oil; season with salt and pepper.
2. Roast squash: Place squash cut-side down on the sheet pan. Roast until tender (a knife slides in easily), 30–40 minutes depending on size.
3. Bake meatballs: On a second sheet pan (or alongside squash if space), spread meatballs out. Bake until browned and hot through, 15–18 minutes, shaking once halfway.
4. Make quick tomato-basil sauce: Meanwhile, chop tomatoes. Heat a skillet on medium with 1–2 tbsp olive oil. Add garlic (and pepper flakes if using) and cook 30 seconds. Add tomatoes, a pinch of salt, and black pepper. Cook 8–12 minutes, stirring, until saucy. Stir in basil at the end. Optional: wilt spinach/kale into the sauce for 1–2 minutes.
5. Combine: Add baked meatballs to the sauce and simmer 2–3 minutes to coat and meld flavors.
6. Finish squash: Flip squash over and use a fork to scrape into “spaghetti” strands. Season strands with a drizzle of olive oil and a pinch of salt.
7. Serve: Divide squash between two bowls, top with saucy meatballs, and finish with Parmesan if using.