Saucy Meatballs & Spaghetti Squash
This spaghetti squash dish adds sweetness and texture. You want to talk healthy? Squash contains fiber, antioxidants, vitamins A & C, along with magnesium. It also aids in wound healing and supports bone health.
- 1 lb pasture raised ground beef
- 1 lb ground pork
- 1 spaghetti squash
- 1-2 tbsp avocado oil
- 2 pasture-raised eggs
- 1/2 tsp dried basil
- 1/2 tsp garlic salt
- 1/2 tsp garlic powder
- 3 tsp italian seasoning
- 1/4 tsp red pepper flakes
- 1 tsp dried parsley
- 3/4 tsp ground pepper
- 1/4 tsp paprika
- 1/2 tsp dried, minced onions
- 1/4 cup cassava or almond flour
- 1 jar spaghetti sauce (sugar-free)
Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise. Scoop out all seeds and then slather the inside with avocado oil and salt and pepper. Place face down on the parchment paper and pierce the exterior with a fork 5 or 6 times. Bake for 30 to 40 minutes until the insides are soft.
Blend the beef and pork in a large bowl and add the other ingredients (except spaghetti sauce). Use your hands to blend and form meatballs 1½ to 2 inches in diameter. In a large, deep pan, heat 1 tbsp of avocado oil to medium-high. Add the meatballs and turn continuously for about 5 minutes until all sides are brown. Reduce the temperature to low, cover, and cook for about 10 minutes. Stir about every 3 minutes.
Add spaghetti sauce to the meatballs in the pan and let it simmer with a lid on low for 15 minutes.
Meanwhile, using a fork, scrape the flesh of the squash out from the shell. Set aside. When meatball are done, scoop the spaghetti squash on a plate and add as many meatballs as you desire! Gobble up!