Meatballs and Spaghetti Squash
MAKES: serving
Ingredients
1-1/2 lbs ground beef
1 tsp garlic powder
Sea salt to taste
1 egg
3 Tbsp chopped parsley
1/4 cup breadcrumbs
2 tsp olive oil
4 cups spaghetti squash
1 15-oz can tomato sauce
Sea salt and pepper to taste
Italian seasoning to taste
2 garlic cloves, chopped
Directions
In a large bowl combine beef, garlic powder, salt, egg, and parsley. Mix well.
Add breadcrumbs. Stir. If too moist add breadcrumbs in increments of 1 Tbsp, not adding more than 3 Tbsp.
Form into meatballs. Place on an oiled, rimmed baking sheet.
Bake at 350°F for 15 minutes. Turn, then bake for another 5 minutes.
Cut one large spaghetti squash in half. Remove seeds. Place in a large pot with water. Boil for 20 to 25 minutes or until tender. Remove from water and let cool.
Scrape squash from the shell and place in a large skillet with oil.
Add tomato sauce, garlic, Italian seasoning, salt, and pepper. Cook until heated through.
Add meatballs. Stir. Divide into 4 equal servings.