Butternut Squash Spaghetti and Meatballs

Instructions

1. On a large rimmed baking sheet, toss squash noodles with 2 Tbsp. oil and 1/4 tsp. each of salt and pepper.
2. In a large lidded pot, heat 2 Tbsp. oil over medium heat. Slice 2 cloves of garlic and add to pot along with diced shallot. Cook, stirring, 3 to 5 minutes. Add tomato sauce and vinegar to pot. Partially cover and cook 5 minutes. Add meatballs. Cook until meatballs are warmed through.
3. Place noodles in oven. Bake noodles for 15 minutes.
4. Using tongs, transfer noodles to a platter. Top with Marina’s meatballs and sauce. Sprinkle with 2 Tbsp. Parmesan cheese.