|Recipe adapted from Sweetcsdesigns.com|
What You'll Need:
1 spaghetti squash, halved
1 lb bison (or grass fed ground beef)
1 onion, diced small
Marinara Sauce (Check out this simple recipe)
Olive Oil (have the whole bottle handy)
3-4 tbsp fresh basil, chopped
Kosher salt and fresh ground pepper to taste
Red pepper flakes for garnish
- Cut the squash in half lengthwise, de-seed and remove visible strings (like you're carving a pumpkin).
- Brush the pulp of the squash with olive oil and season with salt and pepper. Place in a baking dish and bake at 375 degrees for about 45 min to 1 hour, until the squash is soft enough to prick with a fork.
- While the squash is cooking, make the sauce. Allow it to simmer while you cook the meatballs.
- Combine the bison, onion, eggs, salt and pepper. It will work best if you combine it with your hands, but you can also use a food processor.
- Roll the meatballs into 1-2" balls. Pack them tightly.
- Add a couple turns of olive oil to a pan and head until shimmery. Add the meatballs and sear them. Don't overcrowd the pan- you can do this in batches.
- When the meatballs are seared (don't worry about cooking them through... they'll continue cooking in the sauce), add them to the sauce and cover the pot.
- Let the meatballs cook in the sauce for about 40 minutes, covered and simmering on low. Stir occasionally to prevent burning.
- When the squash is out of the oven and cool enough to handle, run a fork across each squash like a rake to form "spaghetti" strands. Remove all the flesh off the rind.
- Add the meatballs, a little sauce, and garnish with salt, pepper, and red pepper flakes to taste. Enjoy!