The Healthiest Spaghetti and Meatballs

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.

IMG_3179I 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.

spaghettisquashmeatballs

Spaghetti ((squash)) and Meatballs

Ingredients

  • 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

Directions

  • 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

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