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Spaghetti Squash & Meatballs

Ingredients

  • 1 Spaghetti Squash
  • Olive Oil

For the Meatballs

  • 2 pounds ground beef, local pastured if possible
  • 1 egg
  • Salt and pepper to taste
  • 1 cup GF Italian seasoned bread crumbs there are so many to choose from
  • ¼ - ½ cup water
  • 2 tsp Italian seasoning
  • 1 tsp garlic or 2 cloves fresh minced garlic

For the gravy

  • 3 large cans crushed tomatoes
  • ½ sweet onion fine dice
  • olive oil
  • 2 tbsp Italian seasoning
  • 1 tbsp Basil
  • 1 tsp Garlic
  • Salt and pepper to taste

Instructions

Spaghetti Squash

  • Roast spaghetti squash: Wash, cut in ½, and seed squash . Oil flesh side with olive oil, and place flesh side down on roasting pan. Roast in a 375 degree Fahrenheit oven until soft when pierced with a fork, approximately 40 minutes. When done, remove from pan, and scrape the insides of squash with a fork into a colander to insure any excess fluids drain out.

Meatballs

  • Place ground beef, egg, bread crumbs, and seasonings in a bowl. Mix until well combined. Add water if mixture seems too dry - it should be moist but not too sticky. Roll mixture into golf ball sized balls, and place on a sheet pan, lined with parchment paper. Bake at 375 degrees Fahrenheit until well browned, and internal temperature reads 160 degrees Fahrenheit.

Gravy

  • In large pot, put enough olive oil to just cover the bottom. Place the onion in and cook on medium heat until just soft. Add the crushed tomatoes and seasonings. Cook on low for an hour or so.

Notes

Assemble as you would any other macaroni and meatball dinner. Buon Appetito!