Meatballs With Wine Sauce
|Spaghetti squash||1 1⁄2 Pound, halve squash lengthwise|
|Skim milk||1 Tablespoon|
|Fine dry bread crumbs||2 Tablespoon|
|Sliced green onion||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Dried thyme||1⁄8 Teaspoon, crushed|
|Lean ground beef||1⁄2 Pound|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Burgundy||1⁄4 Cup (4 tbs)|
Remove seeds from squash half.
Place squash, cut side down, in a shallow baking dish.
Sprinkle with the 2 tablespoons water.
Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the dish.
Micro-cook on 100% power (HIGH) for 10 to 14 minutes or till the pulp can just be pierced with a fork, rotating the dish a half-turn twice.
Let stand, covered, 10 minutes.
Meanwhile, in a mixing bowl stir together the egg and skim milk.
Stir in the bread crumbs, onion, parsley, salt, the 1/4 teaspoon dried thyme, and pepper.
Add beef; mix well.
Shape ground beef mixture into 8 large meatballs.
In a 9-inch pie plate arrange the meatballs in a circle.
Micro-cook, uncovered, on 100% power (HIGH) for 3 to 5 minutes or till the meatballs are done, rearranging meatballs and rotating the pie plate a half-turn once.
Drain off liquid.
For sauce, in a small bowl or a 2-cup measure stir together the 3/4 cup water and cornstarch.
Stir in beef bouillon granules, catsup, and the 1/2 teaspoon dried thyme.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till the sauce is thickened and bubbly, stirring every minute.
Stir in the burgundy.
Pour the sauce over the meatballs in the pie plate.
Micro-cook, uncovered, on 100% power (HIGH) about 2 minutes or till heated through.
Meanwhile, use a kitchen fork to shred and separate the squash pulp into strands.
Pile the squash onto 2 dinner plates.
Top with meatballs and sauce.