Spaghetti Squash and Meatballs

Fare warning this recipe calls for a family dinner or dinner party situation because it's so good you will be eating meatballs until you're sick.

Trust ME. 3 days of meatball spaghetti squash, meatball subs, a side of meatballs. This recipe cooks enough to feed your fam. or make you sick off meatballs.

It's made with all lean beef, almond meal as break crumbs & a sprinkling of parmesan cheese. Topped with my MOST favorite tomato sauce and laid over a salt & pepper baked spaghetti squash. NOTHING BETTER.

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Ingredients:

  • 1 lb ground turkey

  • 1 lb ground beef

  • 1 tbsp parsley

  • 2 eggs

  • 1/2 cup almond meal or {breadcrumbs}

  • 1/2 cup parmesan cheese

  • salt & pepper

  • Sauce:

  • 1 green pepper diced

  • 1 yellow onion diced

  • Organico bello tomato sauce

  • 1 can diced tomatoes

  • 1 spaghetti squash

  • 2 tbsp olive oil

Directions:

  1. Preheat oven to 400 degrees F

  2. Split spaghetti squash in half length wise, scoop out the seeds

  3. Add 1 tbsp of olive oil to each spaghetti squash, evenly rubbed on surface.

  4. Coat with salt & pepper to taste

  5. Add to baking pan S&P side down & bake for 30 minutes or until tender all the way through.

  6. While spaghetti squash is cooking add all ingredients for meatballs to medium sized bowl & use your hands to mix until just combined.

  7. On greased baking pan roll 1 tbsp sized meatballs in palms and place on pan {should make about 24 meatballs}.

  8. Cook for 15-20 minutes or until cooked through.

  9. When spaghetti squash is done with two forks shred inside of squash to form spaghetti like strings, add to seperate container.

  10. With crockpot on warm setting add tomato sauce, chopped green pepper, garlic & 1/2 white onion to crockpot. Add meatballs and warm for 2-3 hours until green peppers are soft.

  11. Top serving of spaghetti squash with meatballs & sauce. Add sprinkling of parm. cheese if desired!

  12. ENJOY!

xo,

Lauren