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.
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.
