Baked Spaghetti Squash & Meatballs

Prep: 20 min 

Cook: 45 mins

Makes: 8 servings 

Calories: 469 g/serv

• Protein: 30.5g, (26%)
• Carb: 26g, (22%)
• Fat: 27g, (52%)

Ingredients 

Meatballs

• 1/2 lb ground beef
• 1/2 lb ground lamb/veal
• 1/2 lb ground pork
• 1/2 cup grated parmesean cheese
• 1/2 cup breadcrumbs (can be GF)
• 2 eggs
• 2 tbs olive oil
• 1/2 cup chopped fresh parsley
• 1 cup chopped basil
• 1 tbs salt

Marinara 

• 2, 28 oz can San Marzano whole tomatoes

• 1/2 bunch fresh basil
• 1 chopped yellow onion
• 1 tbs sugar
• 4 chopped cloves of garlic
• 1 tbs olive oil

Instructions 

Spaghetti Squash

1. Preheat oven to 400° F. Place spaghetti squash halves in oven and bake for 35-45 minutes, until fork tender. 
2. Remove from oven and flip over face up and allow to cool while you prepare the rest of your meal.

Meatballs

1. Combine all meatball ingredients into a large mixing bowl. Mix well and refrigerate.
2.  Pour tomatoes and juice into a mixing bowl. With your hands, gently squeeze and break down the tomatoes until they are broken up into large pieces.

3. In a large skillet, heat up olive oil. Add chopped onion to pan and cook until beginning to soften. Add garlic and cook for another 30-60 seconds. Add tomatoes and fresh basil. Bring to a rapid simmer and reduce to low, allowing to cook for 30 minutes, adding water as needed to keep moist and from burning. (You will want to taste your marinara frequently to taste for salt & pepper. Once finished, taste for sugar and add what you like if desired.)

4.  Set oven to 350° F. while marinara cooks down, ball the meatballs into golfball-sized rounds. Arrange on a parchment-lined baking sheet and bake for roughly 30 minutes, until meatballs are browned on the outside and have an internal temperature of 150° F.

5.  While meatballs are cooking and once marinara has simmered long enough, remove from heat. With an immersion blender, puree up marinara to desired consistency for serving. 

6.  Place marinara back on stove over medium heat. Add meatballs to pan and allow to cook in sauce for 5-10 minutes. 

7.  For serving, place meatballs and marinara atop a bed of roasted spaghetti squash. Top with fresh shaved parmesan cheese and chopped basil.