For the meatballs
- 1/2 lb. ground grass-fed beef
- 1/2 lb. ground pasture-raised pork
- 1/2 cup grated Parmesan cheese
- 1/2 red onion, finely chopped
- 4 tbsp. chopped parsley
- 1 tsp. garlic powder
- 1 tbsp. sea salt
- 1 tbsp. cumin (less or more depending on your preference)
- 1 tbsp. black pepper
- 1 large egg, beaten
- 1 spaghetti squash, cut in half lengthwise
For the sauce
- 2 tbsp. extra-virgin olive oil
- 1/2 red onion, chopped
- 3 garlic cloves, chopped
- 2 cups organic tomato sauce
- 2 tbsp. fresh basil, chopped
- 1 tsp. sea salt
- 1 tsp. black pepper
Topping: 1/2 cup shredded mozzarella cheese
For the meatballs
- To save time, mix the meat the night before and freeze half of it. This recipe makes extra meatballs and I like to freeze half so I can have some on hand in the freezer for next time I make this.
- In a large glass bowl, mix all of the ingredients except the egg. Add the egg at the end. I like to use my hands to mix the meat as I find it mixes the best this way.
- Form small meatballs and refrigerate them overnight. You can skip the refrigeration part if you’re making them for the same day.
- The following day, preheat oven to 450°F (232°C).
- Line a greased baking sheet with parchment paper and spread out the meatballs. Bake for 8-10 minutes, until golden brown.
For the spaghetti squash
- Cut the squash in half, lengthwise. I suggest asking someone at the grocery store to cut it for you. It’s quite difficult and they’ll be happy to do it.
- Scoop the seeds out with a spoon and season lightly with sea salt and black pepper. Place the squash on a baking sheet and bake at 400°F (204°C) for 45 minutes, until soft. While the squash is cooking, prepare the sauce in a pan.
- Sauté the onions and garlic until translucent.
- Add the tomato sauce, basil, salt, and pepper. Bring to a boil. Once it boils, reduce the heat to low and simmer uncovered for 10-15 minutes.
- Remove squash from the oven and cool for a few minutes.
- Scrape the squash with a fork, which will look like spaghetti strands. Add part of the tomato sauce and mix with the fork.
- Place the meatballs inside the squash boats.
- Sprinkle shredded cheese over the top and garnish with basil.
- Bake in the oven for 10 minutes and broil for 2 minutes so the cheese is nice and melted.