Spaghetti Squash and Paleo Meatballs

This meal was Aaaaahhh-mazing!!  I really felt like I was eating a plate of comforting pasta!
It was also my first time roasting a spaghetti squash. So easy.  This is what I did...

Preheat oven to 375*

Cut squash in half

Scrape seeds out of middle and discard seeds and "pulp"

Brush or rub a little olive oil on the cut side of the squash

and season with a little sea salt and garlic powder.

Add about a half inch of water to a roasting pan and

place squash cut side down.

Roast for about 45 minutes or until water is evaporated and

"meat" of squash pulls easily away from the skin.

Run a fork across the meat of the squash and watch as it magically

shreds. =) So exciting. You can scrape all of it from the skin

virtually leaving an empty shell.

And now for the meatballs! 

1 lb. of lean ground beef

1 lb. of ground pork

1/2 cup almond flour

3 large eggs beaten

1/2 cup chopped fresh cilantro

garlic powder

sea salt 

italian seasoning (I used McCormick's Italian Herb GRINDER)

Mix all ingredients and form small meatballs and 

place on a cookie sheet lined with parchment paper.

Add them to the oven with the squash on a different rack,

but only for about 20 minutes.

not pretty, but sooo good! 

The Sauce

I chose to use Classico Mushroom and Ripe Olive Italian Sauce because I had it on hand.

From this point on however, I will be buying fresh ingredients to make my own sauce.

Once the meatballs are done, add them to the sauce and simmer for another 20 - 25 minutes.

Top your shredded spaghetti squash with some sauce and meatballs and then grate some fresh parmesan cheese on top and enjoy!  Even my daughter Naomi gave it a thumbs up and she is my picky eater!

Have you ever cooked spaghetti squash? Did you do anything different that you'd recommend? Let me know in the comments!