Spaghetti Squash & Green Chile Meatballs

1 Lb. lean ground beef
1/4 c. Diced Onion
1 c. Shredded Carrots
2 Celery stalks Chopped
1/4 c. Green Chile from FRESH CHILE Co.
     (I used Mild)
1 raw egg
Salt & Pepper to taste

Mix all ingredients with gloved hands in a medium to large bowl until well blended. Then form into meatballs and brown in a hot skillet with a little olive oil. Cook until done.

Spaghetti Squash

1 Large Squash cut in half lengthwise and remove seeds
1/2 stick butter.  (Cut this into 4 equal pieces)

After cutting the Spaghetti Squash in half, place 1 of the butter pieces in each half and place them both upside down in a deep pan. Make sure the cut edge is flat on the bottom of the pan. Bake 350degrees for 25min.

Remove squash and place on plate. Pour butter from pan into squash unless it is too dark. Wipe out pan with paper towel. (Be careful not to burn yourself). Return squash to pan, this time with the squash sitting on the skin side. Put remaining butter in squash and return to oven for another 25-30 min. Squash is done when tender and pulls away from edge easily.

Use a fork and scrap all the inside of the squash free from the outer skin. It will take on the look of spaghetti and can be served directly onto your plate.
Serve meatballs on top and garnish with Varieties of Chile from THE FRESH CHILE Co.

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