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.