Last week Sam and I had my Dad and brother over for dinner and this was a total crowd pleaser. I was a little nervous about cooking the spaghetti squash, but it was so easy! We adapted the recipe slightly by adding pasta sauce. I cooked the squash while Sam was prepping the meatballs. It's a new go-to. Matilda loved it, too. Win!
Meatballs + Spaghetti Squashadapted slightly from emeals
For the spaghetti squash you will need:
One large spaghetti squash
2 T butter
2 garlic cloves, minced
Your choice of sauce
Method:
Preheat oven to 375.
Slice squash vertically, scoop out seeds, and put face down on baking sheet. Cook for 45 min.
Turn over, drizzle with olive oil, and cook until skin is tender. About 15 min.
Use a fork to pull the squash out and place in a bowl. It will look like noodles (so cool!).
Melt butter in small pan and sautee garlic for about 2 minutes. Mix garlic butter in with "noodles."
For the meatballs you will need:
1 1/2 pounds grass fed beef
3 T minced onion
2 eggs
1/2 cup Panko bread crumbs
1/4 cup milk
1 1/2 t onion powder
1/2 t garlic powder
olive oil
s + p
Method:
Preheat oven to 400.
Lightly grease baking sheet.
Sautee onions with oil until tender (about 3 minutes).
Mix beef, eggs, bread crumbs, salt, pepper, and spices in a large bowl. Stir in onions.
Shape into small meatballs. Place in baking dish. Cook 10-12 minutes.
Add meatballs to squash and top with your favorite sauce. Enjoy!
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