Spaghetti Squash and Meatballs
Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
- 1 large spaghetti squash
- 3 tablespoons water
- 3/4 ground beef
- 1/4 ground pork
- 1/2 cup fresh parsley leaves, minced
- 1 large egg
- 1 clove plus 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon coconut oil
- One 28-ounce can diced fire-roasted tomatoes
- 8 large basil leaves, slivered
- Salt and ground black pepper, to taste
- Preheat the oven to 375 degrees. Cover two large baking sheets with parchment paper.
- Cut the squash in half lengthwise, and scoop out the speeds with a large spoon. Place squash cut side down on the baking sheet. Sprinkle the water onto the paper around the squash. Set aside.
- In a large bowl, mix the meat, parsley, egg, 1 clove garlic, salt, and black pepper with a fork until combined. Measure a tablespoon of meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
- Place both baking sheets in the oven and set timer for 25- to 30-minutes.
- While the meatballs and squash are roasting, place the coconut oil and 2 cloves garlic in a saucepan over medium-high heat. Cook until the garlic is fragrant, about 30 seconds, and then add the tomatoes and basil. Stir to combine, increase heat, and bring to a boil.
- Reduce heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Cover and reduce heat so sauce is just kept warm.
- When the meatballs are golden brown and cooked through (about 25- to 30-minutes), add them to the tomato sauce to keep them warm. Leave the spaghetti squash in the oven to bake for an additional 10-minutes.
- Remove the squash from the oven and, using a hot pad to hold it, scrape the inside with a fork to shred the squash into spaghetti-like strands. To serve, mound spaghetti squash on individual plates and top with sauce and meatballs.