If you are craving something filling and delicious, but want to stay away from the carbs then this is the perfect dish for you. Spaghetti squash is a great alternative to pasta and it is a lot more nutritious. A serving of pasta has 100 calories, while spaghetti squash has only 20 calories. It’s richer in fiber as it contains 9% of the recommended daily intake, per 1 cup serving. It is also a great source of vitamins C, A, B-6, potassium, folate and calcium.
Spaghetti Squash with Meatballs
- 1 spaghetti squash, cut in half lengthwise
For The Sauce:
- 2 tbsp olive oil
- 1/2 red onion, chopped
- 3 garlic cloves, chopped
- 1 red chili, chopped
- 2 cups organic tomato sauce
- 2 tbsp fresh basil, chopped
- 1 tsp sea salt
- 1 tsp black pepper
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
- 1/2 cup shredded mozzarella cheese
For The Meatballs:
- STEP 1. To save time, mix the meat from 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.
- STEP 2. In a large glass bowl, mix all of the ingredients and 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.
- STEP 3. Form small meatballs and refrigerate them over night. You can skip the refrigeration part if you are doing it the same day.
- STEP 4. The following day, preheat oven to 450 F.
- STEP 5. Line a greased baking sheet with foil and spread out the meatballs. Bake for 8-10 minutes, until golden brown.
For The Spaghetti Squash:
- STEP 1. Cut the squash in half, length wise. I suggest asking someone at the grocery store to cut it for you. It is quite difficult and they will be happy to do it for you.
- STEP 2. Scoops the seeds out with a spoon and season lightly with sea salt and black pepper. Place the squash on a baking sheet and bake on 400F for 45-60 minutes, until soft. While the squash is cooking prepare the sauce in a pan.
- STEP 3. First sauté the onions and garlic until translucent.
- STEP 4. Add the tomato sauce, basil, salt, and pepper. Bring to a boil. Once it boils, reduce the heat to a low and simmer uncovered for 10-15 minutes.
- STEP 5. Remove squash from the oven and cool for 10 minutes.
- STEP 6. Scrap the squash with a fork, which will look like spaghetti strands. Add part of the tomato sauce and mix with the fork.
- STEP 7. Place the meatballs inside the squash boats.
- STEP 8. Sprinkle shredded cheese over the top and garnish with basil.
- STEP 9. Bake in the oven for 10 minutes and broil for 2 minute, so that the cheese is nice and melted.