Spaghetti Squash with Meatballs

Spaghetti Squash with Meatballs

Servings: 4

Ingredients

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

Directions

For the meatballs

  1. 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.
  2. 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.
  3. Form small meatballs and refrigerate them overnight. You can skip the refrigeration part if you’re making them for the same day.
  4. The following day, preheat oven to 450°F (232°C).
  5. 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

  1. 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.
  2. 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.
  3. Sauté the onions and garlic until translucent.
  4. 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.
  5. Remove squash from the oven and cool for a few minutes.
  6. Scrape the squash with a fork, which will look like spaghetti strands. Add part of the tomato sauce and mix with the fork.
  7. Place the meatballs inside the squash boats.
  8. Sprinkle shredded cheese over the top and garnish with basil.
  9. Bake in the oven for 10 minutes and broil for 2 minutes so the cheese is nice and melted.

http://www.healthline.com/health/5-low-carb-veggie-pasta-recipes-for-summer?utm_source=Sailthru%20Email&utm_medium=Email&utm_campaign=menopause#7

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