Spaghetti squash with meatballs

Ingredients:

• 1 (about 1 kg) medium spaghetti squash (a squash with a creamy skin and fibrous flesh)
• Coarse salt
• 3 tablespoons olive oil, plus a little more for gravy
• 2 chopped celery stalks
• 1 medium carrot, coarsely chopped
• 1 medium onion, coarsely chopped
• 6 cloves of garlic
• 1 cup fresh parsley leaves
• 450 g of ground beef
• 450 g of minced pork
• 2 large eggs
• 1 tbsp. breadcrumbs with Italian spices
• 1 tbsp. plus 3 tbsp. l. grated parmesan cheese
• 2 cans of 800g canned tomato puree (dry matter content up to 20%)
• 2 large branches of basil
• 1 teaspoon dried oregano

Preparation:

1. Preheat the oven to 220°C (425°F). Cut the pumpkin in half and remove the seeds. Sprinkle the cut parts with 0.5 teaspoon of salt and rub with olive oil. Place the pumpkin, cut side up, on a baking sheet and cover with foil. Bake for 20 minutes, then remove the foil and bake for about 35 minutes, until the pumpkin is tender.
2. Meanwhile, make the meatballs: Drizzle a baking sheet with olive oil. Place the celery, onion, carrot, garlic, and parsley in a food processor and process until smooth. Transfer half the pasta to a bowl; add the ground beef, eggs, breadcrumbs, 1 cup Parmesan, and 1 teaspoon salt, then mix with your hands until smooth. Form about 24 meatballs, each about 2 inches in diameter, and transfer them to the prepared baking sheet. Cook until firm but not quite cooked through, about 10 minutes.
3. Prepare the sauce: Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the remaining vegetable mixture and cook, stirring, until slightly dry, about 5 minutes. Pour in the tomato puree; rinse each can with 1 cup of water and add to the pan. Stir in the basil, oregano, and 1.5 teaspoons salt. Bring to a simmer, then add the meatballs and cook until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Discard the basil.
4. Using a fork, scrape the squash flesh until it resembles spaghetti; transfer it to a large bowl and toss with 2 tablespoons of grated Parmesan cheese. Season with salt. Divide the squash into bowls, top with a few meatballs, the sauce, and 1 tablespoon of the remaining Parmesan cheese.
   
   
   This recipe makes a lot of meatballs and sauce. They can be stored in the freezer for up to 1 month.