Spaghetti Squash and Veggie Meatballs
“This is a fresh alternative to heavy pasta,” says Chef David Rotter of at NYC’s Boulton & Watt. “By not cooking all the way through you will get an al dente feel to the squash.”
- 2 whole Spaghetti Squash
- 8 plum tomatoes
- 2 pounds of Parmesan rinds
- ½ cup extra Parmesan, grated
- 1 cup breadcrumbs
- 2 – 4 sprigs of thyme
- ½ cup parsley, roughly chopped
- ½ cup basil, roughly chopped
- 4 garlic cloves
- 2 full size eggplants
- 1 brown onion
- 2 tbsp. of olive oil
- Canola oil (for pan frying)
- Salt & pepper
1. Spaghetti Squash: Cut the spaghetti squash in half and season with salt and pepper before roasting at 400 degrees for approximately 20 minutes. Once almost tender, cool and scrape out the strands.
2. Tomato Confit: Blanch plum tomatoes in boiling water for 25 seconds and then move directly to ice water to shock and peel. Half the tomatoes to remove the seeds and place them with 1 clove of garlic, 2 sprigs of thyme and drizzled olive oil in a baking pan. Cover with aluminum foil and cook at 300 degrees until tender, for about an hour.
3. Parmesan Broth: Mix the Parmesan rinds with 3 gallons of water, a couple sprigs of thyme, and 2 cloves of garlic that were browned in oil. Bring to boil and simmer until the liquid is reduced to two gallons and then strain. Reserve the liquid for cooking.
4. Eggplant “Meatballs”: Peel the eggplant and boil completely covered in water, until tender. Let them cool and use cheesecloth (or a tea towel) to wring out the extra water. Finely chop the eggplant and mix with breadcrumbs, extra parmesan, a finely chopped garlic clove, micro planed onion, parsley, half of the basil, salt and pepper and shape into small balls. Add or subtract the amount of breadcrumbs depending on the texture. Pan fry on medium heat in canola oil until crispy.
5. In a sauté pan add 1 tbsp. of olive oil, and one clove of sliced garlic until browned. Add 1 cup of Parmesan broth, 2 cups of spaghetti squash and allow it to simmer for two minutes. Then add 3 – 4 pieces of tomato comfit, fresh chopped basil, Parmesan cheese, salt and pepper to taste. Dish it up in a bowl and add the eggplant meatballs. Top with more Parmesan cheese and a drizzle of olive oil.
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