Careme

Ingredients

• Kroger® Mild Italian Style Pork Meatballs (16 oz) 12–16 oz (about 12 meatballs) $5.00 (sale)
• Organic Spaghetti Squash 1 medium (about 2–2.5 lb) $1.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz $4.49
• Simple Truth Organic® Roma Tomatoes (16 oz) OR Fresh Organic On-the-Vine Tomatoes 1 lb $3.99
• Organic Jumbo Yellow Onion 1/2 large onion $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Pantry: Italian seasoning or dried oregano 1 tsp
• Pantry: olive oil 2–3 tbsp
• Pantry: red pepper flakes (optional) pinch
• Pantry: salt + black pepper to taste
• Pantry: Parmesan (optional) for serving

Instructions

1. Prep: Heat oven to 425°F. Carefully halve spaghetti squash lengthwise; scoop seeds. Slice mushrooms. Dice onion. Mince garlic. Dice tomatoes (or crush by hand if very ripe).
2. Roast squash (oven): Rub cut sides with a little olive oil; season with salt and pepper. Place cut-side down on a sheet pan. Roast until tender, 30–40 min (a knife should slide in easily).
3. Start sauce + meatballs (stove): While squash roasts, heat 1–2 tbsp olive oil in a skillet over medium. Add onion and mushrooms; cook until mushrooms brown and onion softens, 8–10 min. Add garlic, oregano/Italian seasoning, and a pinch of chili flakes; cook 30 sec.
4. Simmer: Add tomatoes plus 1/4 cup water. Season with salt and pepper. Nestle meatballs into sauce, cover, and simmer gently until meatballs are hot through and sauce thickens, 10–12 min. Uncover last 2–3 min to reduce if needed.
5. Shred squash: Flip squash cut-side up to cool briefly, then rake with a fork to make strands. Season strands with a drizzle of olive oil, salt, and pepper.
6. Serve: Divide spaghetti squash between bowls, spoon meatballs and mushroom-tomato sauce over top. Finish with Parmesan if you like.