Spaghetti Squash with Meatballs

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

Serves 4

INGREDIENTS

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

Topping:

1/2 cup shredded mozzarella cheese

DIRECTIONS

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.