Wednesday, July 16, 2014

Spaghetti Squash and Meatballs

Recipe adapted from
My first Whole 30 is behind me, but it changed the way I think about food and there are several Whole 30-friendly recipes that I'll be adding into our regular rotation. Spaghetti squash was the perfect substitute for gluten free pasta, and it made this dish feel a lot lighter.

What You'll Need:
1 spaghetti squash, halved
1 lb bison (or grass fed ground beef)
1 onion, diced small
3 eggs
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

  1. Cut the squash in half lengthwise, de-seed and remove visible strings (like you're carving a pumpkin). 
  2. 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. 
  3. While the squash is cooking, make the sauce. Allow it to simmer while you cook the meatballs.
  4. 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. 
  5. Roll the meatballs into 1-2" balls. Pack them tightly.
  6. 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. 
  7. 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. 
  8. Let the meatballs cook in the sauce for about 40 minutes, covered and simmering on low. Stir occasionally to prevent burning. 
  9. 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. 
  10. Add the meatballs, a little sauce, and garnish with salt, pepper,  and red pepper flakes to taste. Enjoy!

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