Spaghetti Squash with Grass-Fed Meatballs

Spaghetti Squash with Grass-Fed Meatballs

This is a great dish for those going paleo, low carb, or anyone craving a healthier version of spaghetti and meatballs. Spaghetti squash contains lots of vitamin C, manganese, potassium, and magnesium. This is a nutrient-loaded and gluten-free dish that actually tastes good, and seriously satisfies. Are you a practitioner? Check out our all-in-one system to grow your business.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, lunch
Servings 4

Ingredients
  

Ingredients

  • 1 spaghetti squash
  • 2 Tbsp. olive oil
  • 1 lb. grass-fed ground meat
  • ½ cup gluten-free breadcrumbs
  • 1 egg
  • 1 clove garlic minced
  • 1/3 cup parmesan cheese
  • 1 scant tsp. salt
  • 3 cups tomato sauce optional
  • 4 Additional toppings per serving: hot sauce, 3 Tbsp, grated parmesan cheese, ¼ avocado, 1 Tbsp. pesto

Instructions
 

Directions

  • Preheat oven to 400 degrees.
  • Cut squash in half and scoop out seeds, discard or set aside seeds to save for roasting later.
  • Brush the flesh with 2 Tbsp. olive oil and season with salt and pepper. Place each half face down on cookie sheet and place in oven for ~40 minutes.
  • Mix ground meat with breadcrumbs, egg, garlic, parmesan and salt until all ingredients are mixed together.
  • Divide meat and roll into 12 meatballs.
  • Place the meatballs on a baking sheet and bake at 400 degrees for ~25-30 minutes. If using lean meat, the meatballs might cook faster, continue to watch. Meatballs are ready when meat thermometer reads 165 degrees.
  • Remove squash from oven and using a fork pull the squash flesh away from the peel separating the flesh into spaghetti like strands.
  • Distribute spaghetti squash evenly between plates and top with meatballs and tomato sauce. Serve hot.
Keyword grass-fed meatballs, spaghetti squash