Autumn Comfort 2

Here's a spin on one of your favourite childhood comfort classics.

BRAD'S SPAGHETTI SQUASH AND MEATBALLS

(For 4)

Meatballs: 500g free-run ground meat (whatever you feel like - mix more than one type if you're so inclined); 1/2 bunch flat-leaf Italian parsley (finely chopped); palmful of Kosher salt; fresh black pepper; 1/2-3/4 cup breadcrumbs; one free-run egg; 2 tsp smoked paprika

Sauce: 6 fresh vine tomatoes; 1/2 cup tomato paste; tbsp Kosher salt; 1/4 bunch finely chopped fresh oregano; handful fresh finely chopped flat-leaf Italian parsley; fresh black pepper

Spaghetti: One spaghetti squash; tbsp butter

Cut the squash in half length-wise, scoop out seeds, and bake flesh-side down in a 375 degree pre-heated oven for about 35-40 minutes, or until the flesh is tender. Let cool slightly.

Blits the tomatoes in a food processor and pour in a saucepan with the rest of the sauce ingredients; bring to a boil; reduce and let simmer until you're ready to serve up.

Mix the meatball ingredients in a large bowl and form meatballs. In a cast iron skillet with olive oil, fry the meatballs on all sides until nicely browned. Place in the simmering sauce to let them finish cooking.

For the spaghetti squash, simply scrape out the flesh using a fork width-wise. The flesh will come out just like spaghetti strands.

The joys of spaghetti and meatballs without all the empty carbs of pasta :)