french onion "meatball" stuffed spaghetti squash
Lots of onions, lots of cheese, lots of balls. Mmm, cheesy balls.
Ingredients
meatballs
- 1 can chickpeas, drained
- 1 cup walnut halves
- 1/2 cup plain breadcrumbs
- 1/2 onion
- 4 cloves garlic, minced
- 1 large egg, lightly whisked
- 2 tbsp fresh oregano
- 1/3 cup gruyere cheese
stuffed squash
- 4 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 cup dry white wine
- 2 tbsp sherry vinegar (or red wine vinegar)
- 3/4 cup gruyere cheese, shredded
- 3/4 cup low-moisture mozzarella cheese, shredded
- 2 medium spaghetti squashes
Instructions
- Preheat oven to 425 degrees. Lightly grease a large baking sheet with oil.
- Halve the spaghetti squashes lengthwise (see "notes" for a tip) and scoop out the seeds/goop. Rub the cut sides with olive oil and sprinkle with salt and pepper. Roast 25-30 minutes.
- To the bowl of a food processor, add the chickpeas, walnuts, breadcrumbs, onion, garlic cloves, egg, oregano, and gruyere cheese, as well as a pinch of salt and pepper. Pulse until a coarse but cohesive batter forms. Rub your hands with olive oil and roll into balls: you should get 12-14.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning every 1-2 minutes to brown all sides. Move to a plate.
- Add the butter to the same skillet, then stir in the onions. Stir in the sherry vinegar and a pinch of salt and pepper. Working in 5 minute increments, pour in 1/4 cup of the wine and cook on medium heat, stirring occasionally, until the onions are golden brown and taste sweetened. This may take around 30 minutes, and you may need a touch more wine.
- Divide the onions and meatballs among the squash boats. Sprinkle with the remaining gruyere and the mozzarella. Bake 10-15 minutes until the cheese is melted and golden in spots. Serve warm.
Notes
*Softening the squash: My best practice for pre-softening the spaghetti squashes is to microwave them for a little. Stab the squash all over with a fork, then, working one at a time, zap for 6-8 minutes. Let cool until able to handle, then use a sharp chef's knife to cut. Take care not to soften too much or else the squash will shatter like your lifelong dreams.