Wednesday, May 15, 2013

Spaghetti Squash and Meatballs

I have never tried Spaghetti squash.  It's so cool!! Cooking it this way it wasn't mushy at all, it had a perfect texture. It does have a different texture than actual spaghetti noodles, but it came pretty close!
I was happy with the turnout.

My kids ate this!! They could tell it was a little different, but they still ate it.  My husband new something was up... :) and he wasn't too sure about it, but he ate it.  He's not good at trying new things especially if it has to do with vegetables.  If it's any sort of veggie he doesn't like he will automatically think it's gross without trying it.  So, he took a couple bites and then asked what it was and I told him.  He then was kind of mad :) and didn't want to eat it, but he did! :) Oh goodness!! What am I going to do with him? 

Spaghetti Squash and Meatballs
1 large spaghetti squash, cut in half and seeds removed

2 tbs coconut oil
1 1/2 cups diced white onion
2-3 garlic cloves, minced
3 cups strained tomatoes or tomato sauce (I used tomato labels and make sure no sugar or crazy ingredients added, I ended up getting a kroger brand)
3 heaping TBS tomato paste (look at labels)
1 TBS dried basil
1 tsp black pepper
1 tsp sea salt

1 lb lean ground beef
1 lb ground pork (I used ground turkey)
1 tsp sea salt
1/2 tsp black pepper
1/2 TBS dried basil
1/2 TBS dried oregano
2-3 garlic cloves, minced

1. Preheat the oven to 450. In a large baking dish, place the squash cut side down and add 2 inches of water. Cover tightly with aluminum foil and bake for 35-40 minutes or until the insides of the squash can easily be removed with a fork.
3. Meanwhile, while your squash is baking start your sauce.  In a large stockpot, heat the coconut oil over medium heat and saute the onions until translucent.
4.  Add the garlic and saute for another minute or two or just until the garlic is fragrant.
5.  Add the strained tomatoes (or tomato sauce) and tomato paste and mix well.
6. Add the remaining spices, bring the sauce to a simmer, and turn heat down to low.
7. Use your hands to mix the spices in the ground beef and pork.
8.  Form the meat mixture into small golf ball-size meatballs and drop these gently into the simmering tomato sauce.
9. Once all the meatballs are in the sauce, cook for 10 minutes or until the meatballs are no longer pink in the middle. (next time I might try cooking the meatballs in a seperate pan for a little bit and then add them to the sauce)
10.  Scrape the insides of the cooked spaghetti squash out with a fork (it's so cool that it comes out like spaghetti) and serve topped with the meatballs and sauce.

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