Tag Archives: meatballs

On top of old Smokey…

I’ve had spaghetti squash once before. I liked it, but wasn’t overly impressed at the time. Mostly, I think, because I was still eating actual spaghetti noodles…

meatballs ingredients

Nearly everyone I know has a special red sauce recipe. I developed mine a couple years ago for the husband. Apparently, with a strong Italian heritage, you aren’t allowed to eat sauce from a jar. I’m sure its written somewhere. I mean, there must be an Italian rule book they follow.

meatballs mixed

This weekend I made a legal version of my sauce, meatballs and gave spaghetti squash another go. It was really good – but, I should have made more meatballs! I’m still underestimating exactly how much meat and vegetables I need to cook since we aren’t eating bread/carbs!

meatballs baked

Spaghetti Squash is easy. Preheat oven to 350degrees. Carefully cut it in half, remove seeds and rinse. Place halves, cut side down, on a sheet pan with 1/2 C water. Bake 35-45mins.

spaghetti squash

Carefully pick up halved squash (hot pads may be necessary) and using a fork, scrape the squash from the rind. It will get stringy! Drain if needed.

spaghetti squash finished

MEATBALLS
makes 15-16, 1 1/2″ diameter

1lb ground beef
1/4C almond flour
1 egg
2-3 cloves fresh garlic, rough chopped
1/8C grated Romano cheese (or Parmesan)
1/4tsp parsley (double if fresh)
1/2tsp Sea salt
1/4tsp pepper

Mix all ingredients in bowl to combine. Roll into balls and place on baking sheet lined with parchment paper. Bake at 350 for 15-20mins. Add to your finished sauce and simmer for another 10mins. Serve over spaghetti squash and cover with cheese.

spaghetti meatballs
I should have drained my squash a bit better, but the water did not adversely affect the taste – at all!

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