Serves 4
Two of the most familiar flavors of fall—sage and apple—come together in this hearty one-dish meal. We like Granny Smith apples for use in savory dishes because they are the tartest of all apple types.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Cut the squash in half lengthwise and remove the seeds. Place the squash, cut sides down, in a 3-quart microwave-safe baking dish. Cover with plastic wrap, then pull back one corner to let the steam escape. Microwave until tender, 12 to 15 minutes.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and apple and cook, stirring occasionally, until tender, 3 to 5 minutes. Transfer to a large bowl. Reserve the skillet.
Mix the ground pork, egg, minced sage, ½ teaspoon of the salt, and the pepper into the apple mixture and shape into 20 (1-inch) meatballs.
In the same large skillet, heat 1 tablespoon of the olive oil. Add the meatballs and cook, carefully turning occasionally, until the internal temperature is 160°F, about 10 minutes. Transfer the meatballs to a shallow bowl and cover with foil to keep warm. Add the broth to the hot skillet and scrape up any browned bits with a spatula. Add the broth to the meatballs.
Wipe out the large skillet, add 2 tablespoons of the olive oil, and heat over medium-high heat. Add the sage leaves and fry for 30 seconds, turning with tongs two or three times. Transfer the sage leaves to paper towels with a slotted spoon. (The leaves will crisp as they cool.)
Use forks to separate the squash into strands and place in a medium bowl. Add the remaining 1 tablespoon olive oil, the remaining ¼ teaspoon salt, and the lemon zest. Toss to combine.
Divide the squash among 4 bowls. Add the meatballs and broth, top with the fried sage leaves, and serve.