Spaghetti Squash & Beet Balls
Ingredients:
2 small Spaghetti squash
2 Large Beets
Thick tomato sauce (go to recipe)
Preparation:
1. Bring water to boil enough to cover the 2 spaghetti squash
2. Cut the squash in half and remove the seeds .
3. Cook the beets in a little bit of water over low heat.
4. When water is boiling introduce the spaguetti squash and cook for 10 min .
5. Check if they spaguetti squash are ready with a fork, if so take them out and leave them in its shell .
6. Make balls with the beets and mix with the thick tomato sauce.
7. Serve the balls over pumpkins and decorate with a little cilantro or parsley.
Enjoy 🙂
By. Chef. Laura Orts