Spaghetti or spaghetti squash? If you chose the latter, then you are obviously a dedicated Paleo eater, or lover of lower carb, gluten-free foods. Either way, know that spaghetti squash, Cucurbita pepo, is a delicious and healthy substitute for all kinds of pasta. Plus, it never hurts to toss in extra vegetables every now and again. And the wonderful thing about spaghetti squash is that it can be added to stews or soups, even eaten raw in salads or as a garnish. Naturally, as the name suggests, it can be topped, like pasta, with a myriad of sauces – marinara, Paleo Alfredo with caramelized leeks and bacon, or Bolognese sauce.
Now that you are getting excited about the prospect of spaghetti tonight, it is time to focus on the meatballs, for without them the meal is quite plain – and we cannot have that in our house! We can’t let you serve it without meatballs in your house either. Make your choice of ground pork, veal or beef (or any combination of the three) and mix one pound of meat with finely chopped mushrooms, onions and spices. You can add a dash of honey too, or leave it out, it is all a matter of preference.
A lovely side salad with fresh greens should certainly be on the table to provide the eyes with a pop of color, but one thing you may not have thought about is to serve a side of oven roasted garlic cabbage with your unconventional spaghetti. Pure yum!
Meatballs Atop Spaghetti Squash Recipe
Protein: 36g / %
Carbs: 37g / %
Fat: 29g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 spaghetti squashes, halved and seeded
- 1 lb. ground pork, veal, beef, or a combination of the three
- 1/2 onion, chopped
- 1/2 cup white mushrooms, finely chopped
- 1 egg
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 2 tbsp. fresh parsley, finely chopped
- 1 tsp. honey
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. olive oil
- 8 oz. white mushrooms, sliced
- 1 tsp. dried thyme
- 1 cup beef broth
- 1/4 cup red wine
- Preheat oven to 400 F.
- Place squash on a baking sheet, cut side down. Place in the oven and cook for 30-40 minutes, or until center is tender.
- In a large bowl, combine meat with onion, mushrooms, egg, spices and honey, then season to taste with salt and pepper. Mix well.
- Using a large spoon and your hands, roll approximately 16 2-inch meatballs. Place on a baking sheet spaced out and bake for 15-20 minutes or until juices run clear.
- While the meatballs are cooking, sauté sliced mushrooms in olive oil – in a large skillet over medium heat. Do so for approximately 5 minutes, or until mushrooms are golden brown.
- When the meatballs are cooked, add them to the pan, along with the thyme and beef broth. Simmer for 5 minutes.
- Add the wine to the skillet and continue cooking for a few minutes to combine flavors.
- To serve, fill the center of the squash with meatballs and sauce.