Ingredients for California Farm Courgetti Strands, Spaghetti Squash and Meatballs
- For the meatballs:
- 2 cups, 1/2 pound ground lean pork (or lamb or veal substitute)
- 1/2 cup steel cut rolled oats
- 1 cup boiling water
- 1 cup chopped mushrooms
- 1 fresh farm egg
-
2 Tbs Tomato paste
California Farm Organic Tomato Paste
- 1 Tsp Sage
- 1 Tsp Sweet paprika
-
1 Tsp Granulated Garlic
California Farm Made Granulated Garlic
- For the sauce:
- 2 cups diced Roma tomatoes
- 1 cup Diced onion
- 1 cup tomato sauce
- 1 Tsp Oregano
- 1 Tsp Pepper
- 1 Tsp Sweet paprika
- For the vegetable strands:
-
1 Spaghetti squash, one pound
California Farm Spaghetti Squash Pepperonata Sauce
- 2 zucchini squash, one pound, julienned
- For topping:
- Parmesana cheese, shaved
- Fresh leaf of basil, slivered
- Equipment: microwave, mandolin
- Cost: pork $1.50, oatmeal 50 cents, squashes $2, cheese, other $1. Dinner $2.50
Cooking Instructions for making California Farm Courgetti Strands, Spaghetti Squash and Meatballs
Bore a hole in the squash. Microwave the squash spaghetti 5 minutes, flip, microwave 5 more minutes, cut in half, remove seeds, scrape spaghetti strands out. 10 minutes total.
Julienne the unpeeled zucchini lengthwise to make courghetti strands. Microwave strands 2 minutes till steaming.
Make the oatmeal and mushroom tomato mix for the ground meat. Pour boiling water over steelcut oats, steep 15 minutes, add mushrooms, spices and tomato paste, mix with ground meat, add large egg, roll into meatballs, let cool to harden. 15 minutes.
Make the sauce. Chop tomato, onion, mushroom, mix with spices, microwave 2 minutes. Pour over meatballs in baking dish. Put cup of tomato sauce over the dish. Bake the meatballs in the sauce in 350F degree oven till you smell the mushrooms, about 15 minutes. Done.
Make two round beds, one for courghetti, one for squash spaghetti, top with sauce and meatballs, taste and compare, then top with parmesana and basil. Taste, compare again, and Enjoy.
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