One of my favorite dishes to make lately is Spaghetti Squash and Meatballs. It is such an easy dish to put together, but make sure you have plenty of time on your hands to prepare it. Total time to make it is around an hour and a half so the dish is best to make on Sundays if you have extra time. Plus, it is a-m-a-z-i-n-g as leftovers for the week.
This is not an original dish by any means, and I got most of my instructions from my good friend Paige on cooking the spaghetti squash. Actually the funny thing is, the first time I made spaghetti squash it was horrible. I mean, gag me with a spoon horrible. I remember when I first started Paleo I kept hearing all about this squash that would be a good substitute for pasta in a dish. I was skeptical. I’m Italian remember, anything actually measuring up to Pasta is pretty darn impossible. So, these grandeous claims about a squash of all things was interesting.
Alas, one night I decided to go with it. I finally found a spaghetti squash at the store, which was a fun little seek and find since I didn’t even know what one looked like. After a few Marc Polo’s I brought it home and cooked it in the oven according to a Paleo website recipe. I remember cutting it open and hearing you are supposed to be able to just fork out long strains of spaghetti. Ha, that was an epic FAIL. I cut mine open and juice spilled out. Thinking this was normal, I spooned some juice squash onto my plate and covered it in marinara. Now if you know anything about marinara sauce, it doesn’t play well with others. So now my plate was a sloppy soup of squash guts covered in what looked like marinara blood. Not a pretty picture. My boyfriend came in that day took one look at my plate and said Hell No. He then proceeded to go out and pick something up for dinner. Determined to eat what I cooked, I took my generous helping and tried to choke it down. 3 bites in I chucked the entire thing in the garbage and decided these paleo-ers were for the birds.
Almost a year later, and plenty of convincing from others who said their squash didn’t turn out like that at all, I decided to try it again, this time with some better instructions. Wow, did that make all of the difference. The second time I made the dish it was delicious and quickly became a recipe I keep on the roster.
So I am sharing it with you here. Hopefully you will have success. And if you open it up and it is bleeding juice, you did something wrong, throw it back into the oven and don’t attempt to eat it. Yuck!
1 Spaghetti Sqush
1-2 lbs Grass fed ground beef or turkey
1 Omega 3 Egg
1 tsp Oregano
1 tsp Parsley
1 tbsp Minced garlic
1 tsp Basil
Preheat the oven to 400 degrees. Take the spaghetti squash and stab it with a fork all over. Rub with olive oil and salt. Place on a baking tray and cook at 400 for 60 minutes. While that is cooking combine all of the rest of the ingredients in a bowl and mix together with your hands. Form the meatballs and place in a glass baking dish. (I bake my meatballs in the oven, but you can also cook them on the stove top in a pan- that is too much work for me).
Set aside meatballs until squash is finished cooking. Once squash is done, take it out of the oven to cool. Place meatballs into the oven and cook for 20 minutes or until there is no pink in the center. While those are cooking heat up some of your marinara sauce on the stove in a small pot. (I like to make my own pasta sauce and then freeze it for later use. I had some left over but you can buy a jar of organic pasta sauce at any Whole Foods. Make sure it doesn’t have any added sugar.)
Take your squash and cut in half. Scoop out the seeds from the middle
and discard. Then start to rake your fork down the sides of the squash and you should start noticing the strains of spaghetti coming out. Once you have scooped out the entire contents of the squash, add it to your marinara with your cooked meatballs and enjoy!
Stay Active, Stay Healthy, and Stay away from Squash Soup!