Craving Pasta? Try Baked Spaghetti Squash & Meatballs!
 
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A spaghetti squash, a jar of sauce, a pound of meat and BAM—hunger satisfied, Italian style! You won’t even miss the noodles.
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Ingredients
  • 1 whole spaghetti squash
  • 1 pound grass-fed ground beef (85% lean)
  • 1 yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 egg
  • 1 tablespoon ground flaxseed meal (optional)
  • ½ teaspoon sea salt
  • 1 tablespoon dried Italian seasoning (see note below recipe for a homemade recipe for Italian seasoning)
  • Butter, ghee, avocado oil or coconut oil (for greasing pan)
  • 1 26-30 ounce jar organic tomato sauce (no sugar added)
  • ¾ cup grass-fed cheese, shredded (optional)
Instructions
  1. Preheat the oven to 375°F, and pour ½ cup water into a 9x13 baking dish.
  2. Cut the spaghetti squash in half lengthwise, and scrape out the seeds.
  3. Place squash, flesh side down, in the baking dish, and roast in the oven until just tender, about 30 minutes.
  4. Allow to cool, and then rake a fork back and forth across the inside of the squash halves to remove the strands into a large bowl.
  5. While squash is baking, peel and dice 1 yellow onion and mince 2 garlic cloves. Add to a large mixing bowl.
  6. Add 1 pound ground beef, 1 egg, 1 tablespoon flaxseed meal, ½ teaspoon sea salt, and 1 tablespoon Italian seasoning. Use clean hands to mix everything together.
  7. Shape meat mixture into golf ball-size meatballs—it should make about 14.
  8. Grease a large skillet with ghee or coconut oil, and heat over medium. Cook meatballs, turning occasionally, until browned on all sides.
  9. Reduce oven temperature to 350°F.
  10. Add spaghetti squash strands to the 9x13 baking dish, add meatballs, and pour marinara sauce over the meatballs. Cover with foil and bake 10 minutes.
  11. Remove foil, sprinkle shredded cheese over the top, and continue to bake, uncovered, for 10 more minutes. (note: if you’re not using cheese, simply remove foil and continue baking).
Notes
Note #1: You can make homemade Italian seasoning by mixing together the following spices: 1 tablespoons dried oregano, 1 tablespoons dried basil, 1 tablespoons dried cilantro, 1 tablespoons dried marjoram, 1 teaspoon dried thyme, 1 teaspoons garlic powder, 1 teaspoon onion powder, ¼ teaspoon black pepper, and ½ teaspoon red pepper flakes.

Note #2: Sometimes we like recipe is even better when it's reheated the next day (after the sauce seeps in). Double the meatball mixture to make sure you have enough for leftovers.
Recipe by Fat-Burning Man at https://fatburningman.com/craving-pasta-try-baked-spaghetti-squash-meatballs/