I rarely crave meat, especially red meat, anymore. I’m not against eating meat, I’m just not obsessed with it.
My fiance, on the other hand, while he whole-heartedly supports my efforts and reaps the benefits of our healthy, add more veggies, diet himself, is still a meat-man. It’s kind of my mission, though, to sneak vegetables in to his diet whenever possible, so it’s only fair to serve meatballs with vegetable pasta. Also, I can’t let a good squash go to waste.
I use 100% grass-fed, organic beef whenever I need ground beef since it’s way more nutritious than conventional ground beef. You can also opt for ground turkey; I’ve made it using both and I promise husbands can’t tell the difference.
They can, however, tell that you’re using veggies instead of pasta. Using squash instead of spaghetti, though, eliminates that over-stuffed, bloated “I ate too much pasta” feeling and gives us a meal that my veggie-obsessed self and my meat-loving fiancé can enjoy together! It’s like a compromise meal.
Spaghetti ((squash)) and Meatballs
- 1 lb. ground beef or turkey
- 1 egg
- 1/4 cup bread crumbs
- Salt, pepper and garlic powder to taste
- 1 small-medium spaghetti squash
- 2 tsp. olive oil
- 2 15 oz. cans of your favorite organic tomato sauce (I use this brand)
- Salt, pepper, garlic powder, basil and oregano to taste
- Preheat oven to 400°
- Combine meat, egg, bread crumbs, salt, pepper and garlic powder. Mix together and form into 20 small, even-sized meatballs
- Bake meatballs for 6 minutes (until almost cooked through)
- While the meatballs bake, season the two cans of tomato sauce on a stove top with salt, pepper, garlic powder, basil, and oregano and bring to a simmer
- Transfer meatballs after the 6 minutes to the sauce, cover, and allow them to finish off for about 35 minutes
- Turn the oven heat down to 375°
- Cut spaghetti squash in half, brush with oil and season with salt and pepper
- Bake for 35 minutes,
- Allow squash to cool slightly, and scoop flesh out with a fork
- Serve with sauce and meatballs