Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta

Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta
Serves 4
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MEATBALLS
  1. 1 ½ lb ground pork
  2. ¼ cup milk
  3. ½ cup breadcrumbs
  4. ½ cup onion
  5. 1/3 cup parmesan
  6. ¼ cup sage
  7. ¼ tsp cayenne
  8. 2 eggs
SQUASH
  1. 2 spaghetti squash
  2. 2 cups tomato
HERBED RICOTTA
  1. 2/3 cup ricotta
  2. 2 TBSP thyme
  3. 2 green onion
  4. 1 lemon
PREHEAT OVEN & COOK SQUASH
  1. Preheat oven to 400º
  2. Slice squash in half lengthwise then discard seeds & rub squash with oil
  3. Place squash in roasting pan, cut-side down, with ½ cup water then cover with foil
  4. Cook 30-35 min, until tender (alternatively, microwave for 10-12 min in a microwave-safe dish, without tin foil)
PREP & COOK MEATBALLS
  1. Zest lemon
  2. Juice lemon
  3. Chop sage
  4. In a large bowl, combine pork with milk, breadcrumbs, sage, 2 eggs, onion, lemon zest, half of parmesan, cayenne (HOT!), salt & pepper
  5. Form into golf ball-sized meatballs & lay on baking sheet
  6. Cook 18-20 min, until cooked through
MAKE HERBED RICOTTA & FINISH SQUASH
  1. Chop thyme leaves & green onion
  2. Chop tomatoes
  3. In a bowl, combine ricotta with thyme, green onion, lemon juice, remaining parmesan, salt & pepper
  4. With a fork, scrape spaghetti squash to form ‘noodles’
  5. Toss spaghetti squash with tomatoes, 2 Tbsp butter, salt & pepper
PLATE MEAL & ENJOY
  1. Place spaghetti squash on plate, then top with meatballs & garnish with herbed ricotta & lemon wedges
Notes
  1. ©Copyright 2017, Garnish and Gather
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