I adore this recipe. I love to replace the carbs in traditional spaghetti & meatballs with veggies. This is soooo much better than frozen meatballs and a jar of spaghetti sauce. You are definitely going to want to make this one, and your whole fam (including kids!) will love it, too:) Spaghetti Squash & Meatballs Ingredients (serves 4): Spaghetti squash: 2 whole spaghetti squash, halved lengthwise and seeds removed olive oil 2 teaspoons fine grain sea salt ¼ teaspoon ground black pepper Meatballs: ¼ lb / 4 oz / 113 gr grass-fed organic ground beef ¼ lb / 4 oz / 113 gr organic ground pork ¼ cup / 0.9 oz / 25 gr almond meal/flour 1 small free-range organic egg 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 teaspoon onion powder ¼ teaspoon fine grain sea salt A pinch of ground black pepper A splash of milk (your choice of milk) Tomato sauce: 1 tablespoon extra virgin olive oil ½ teaspoon fine grain sea salt 1 clove of garlic, finely chopped 1 14 oz / 400 gr can crushed red tomatoes zest of half lemon 1 tablespoon oregano ½ teaspoon crushed red pepper flakes (optional) 1 cup reduced fat mozzarella cheese, shredded fresh basil, for garnish Directions: Preheat oven to 400°F (200°C) and place a rack in the middle. Rub a drizzle of oil all over the cut side of each squash half and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for about 30 to 40 minutes, or until the squash is just tender enough to scrape into strands. Remove from the oven and scrape the squash with a fork and fluff the “spaghetti strands. While the squash is baking, make the meatballs. In a medium bowl, combine all of the meatball ingredients. With dampened hands scoop 1 heaping teaspoon of the mixture and roll into balls (they should be about 1-inch). Place them on a baking sheet lined with parchment paper and bake in the oven for 12 to 15 minutes. To make the tomato sauce, in a large skillet combine the olive oil, garlic, salt and red pepper flakes (if using). Stir while you heat the skillet over medium heat, saute for about 2 minutes or so until everything is fragrant. You don’t want the garlic to brown though. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Lower the heat and taste it. If the sauce needs more salt add it now. Then, stir in the lemon zest. Set aside. To assemble squash, fluff the spaghetti in each squash and add 1 serving of tomato sauce and 1 serving of meatballs. Gently mix to combine. Sprinkle with ¼ cup of mozzarella cheese. Return the squashs to the oven, and bake until the cheese is melted and bubbly and everything is heated through, about 10 minutes. Top with fresh basil and serve. Nutrition facts: One serving (half squash) yields 362 calories, 16 grams of fat, 28 grams of carbs and 30 grams of protein.
Posted on: Tue, 12 Nov 2013 00:45:00 +0000
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