Spaghetti Squash and Meatballs
Enjoy the classic Italian dish without grains or gluten! Spaghetti Squash and Meatballs is easy, delicious, and totally good for you.
Servings: 6
Calories: 315kcal
Ingredients
- 1 spaghetti squash
- 1 lb. organic ground beef
- 2 teaspoons garlic powder
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 tablespoons lard tallow, ghee, or high smoke-point oil like coconut or avocado
- 15 oz organic tomato sauce 1 can
- 1/2 cup sour cream
Instructions
- Preheat oven to 37°5 and line a cookie sheet with aluminum foil (optional, just makes clean up easier).
- Cut off stem of squash, then cut in half length-wise. Place squash flesh-side down on cookie sheet and bake for 35-45 minutes, depending on how big your squash is. It’s done when a fork easily punctures the skin.
- When the squash is cooked, gently rake a fork across the flesh-side of the squash, making "spaghetti". Continue until all the squash is made into "pasta".
- While the squash is baking, in a bowl, combine meat, herbs, and spices. Roll into meatballs and set aside.
- In a large, deep skillet, heat fat over medium-high heat. When hot, add meatballs and brown.
- While the meatballs are browning, mix the tomato sauce and sour cream together.
- Pour sauce over browned meatballs, reduce heat to medium-low, cover, and cook for 15-30 minutes, depending on the size of your meatballs and how well done you like them.
Notes
I usually make about 30 bouncy-ball sized meatballs (little kids!) and they cook though in about 15 minutes.
Nutritional value is approximate and will depend on the type of meat, fat, and sauce you use.
Nutrition
Calories: 315kcal | Carbohydrates: 16g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 852mg | Potassium: 670mg | Fiber: 4g | Sugar: 8g | Vitamin A: 619IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 3mg