Spaghetti (Squash) With Meatballs!

Spaghetti Squash with Pan Fried Meatballs and Marinara

1 Medium to Large Spaghetti Squash

1 Can Kitchen Ready Tomatoes

1 Small Can Tomato Paste

2lb Ground Beef (85%-15%, preferably Grass Fed)

1-1/2  Tbsp Oregano flakes

1-1/2 Tbsp Parsley flakes

1-1/2 Tbsp Basil flakes

1 Bay Leaf

1 Medium Onion – Diced

3 Cloves Garlic

½ tsp Cayenne pepper (more if you want more of a spicy kick)

1 Egg

Salt

Pepper

3 to 4 TBSP Extra Virgin Olive Oil

Heat oven to 375 Degrees.

Cut Squash in half and scrape out seeds. Salt and Pepper the cut side of the squash and place cut side down on a tinfoil covered cookie sheet. Place in pre-heated oven for 45 minutes to an hour (depending on how large the squash is). Squash is done when you can push on the back of the squash with a spoon and it begins to cave in.

Meatballs:

Place ground beef, egg, 1/3 of the onion finely diced, ½ Tbsp of Basil, Oregano and Parsley, 1 clove garlic Minced, salt, pepper to taste (approx. 2 tsp) and cayenne pepper to a large bowl. Combine with your hands until mixed thoroughly.

Roll large golf ball sized meatballs with your hands. Wetting your hands will bind the meatballs and allow the mixture to not stick to your hands as much.

In large Fry pan, add 2 TBSP Olive Oil over medium heat. Place meatballs in pan and brown all sides. Meatballs should be firm to the touch. If they are too squishy, the middles aren’t done and they’ll fall apart in the sauce.

Sauce:

Add 2 TBSP Olive Oil to medium to large stock pot/sauce pan.  Add diced onion and diced garlic into  pan and cook for 3-5 minutes until onions are translucent. Add Tomatoes and Tomato Paste, mix well. Then add the Oregano, Parsley, Basil and Bay Leaf over medium heat, bring the sauce to a light simmer, mixing frequently, then turn down the heat to low and allow the sauce to bubble slightly for 20 minutes.

Add cooked meatballs to Sauce. Cook another 10-15 minutes on low heat.

(If you do the meatballs and sauce ahead of time, you will get more flavor in the sauce and meatballs the longer you let it sit over low heat, stirring occasionally).

Once the squash is done. Remove from Oven and let sit 5 to 8 minutes so it cools slightly. Long enough for you to handle it with a dish towel. With a fork scrape the inside of the squash lengthwise into a bowl. The strings of “spaghetti” will fall easily into the bowl. Hollow out entire squash.

Add servings to plates, add salt and pepper as necessary and cover with sauce and meatballs. Enjoy!