Instructions Jump to Ingredients ↑

  1. Microwave whole squash on High 5 minutes to soften. When just cool enough to handle, cut lengthwise in half and scoop out seeds. Place, cut side down, in a shallow microwave-safe dish and microwave on High until flesh is completely softened, about 8 to 10 minutes. Let stand until cool enough to handle, about 15 minutes. Using a fork, pull squash from skin in long strands; set aside.

  2. While squash is cooling, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a saucepan and add sauce (reserve skillet); cook over medium-low heat until heated through, about 2 minutes.

  3. Wipe skillet clean, add remaining 1 tablespoon oil and heat over medium heat. Add garlic and cook 1 minute. Toss in squash and saute 2 minutes; salt and pepper to taste.

  4. On a serving platter , mound squash, top with meatballs and sauce, then sprinkle with parsley and cheese .

  5. In a large bowl , using hands, mix together all ingredients until combined well. Using 1 tablespoon mixture for each, roll into balls. (Can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.)


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