Love spaghetti and meatballs but want a healthier version? This recipe for spaghetti squash and meatballs is quick and easy and also delicious.
Spaghetti is a staple in most households. It’s easy and fast, which is especially important on those busy nights when family activities outweigh cooking time. Most importantly it’s kid-friendly.
For years I used whole grain pasta and store-bought sauce. Last year when my family gave up grains and processed convenience food our weekly spaghetti dinner was one of the hardest to give up. After a few months of tweaking our diet and learning to eat new things, I revisited our old favorite.
I now make my own sauce and use spaghetti squash instead of traditional noodles. Making spaghetti squash is just as easy as boiling noodles but adds more veggies and nutrition to your meal.
This whole process does take a bit more time, but you can cut it drastically if you make the sauce ahead of time in a large batch and refrigerate or freeze it in jars perfectly portioned for your needs.
Spaghetti Squash and Meatballs
Homemade Spaghetti Sauce
- 2 tablespoons Ghee (or clarified butter)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1/2 large green bell pepper (chopped)
- 1 tablespoon Italian seasoning
- 3 tablespoons tomato paste
- 1/4 cup balsamic vinegar
- 2/3 cup chicken or beef stock
- 56 ounces diced tomatoes
- salt and pepper (to taste)
- garnish with fresh basil
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Melt ghee over medium-low heat.
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Add your chopped onions and garlic, saute a few minutes.
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Add diced peppers and Italian seasoning. Cook until the onions are clear and soft.
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Increase heat to medium-high and add tomato paste and vinegar, whisk until well combined.
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Slowly add broth, whisking until combined.
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Add the tomatoes and let simmer for up to 2 hours.
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Add salt and pepper and garnish with fresh basil.
Meatballs and Spaghetti Squash
- 1 large onion
- 1/2 large green bell pepper
- 2 cloves garlic
- 1 pound grass-fed beef
- 1/2 cup parsley (fresh)
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon water
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 spaghetti squash
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Preheat oven to 400 degrees.
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Add your onion, bell pepper, and garlic to food processor and pulse until diced.
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Add meat, vinegar, Italian seasoning, salt, pepper, and parsley. Give a couple of quick pulses to combine.
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In a bowl combine water, cream of tartar, and baking soda. When it stops fizzing add to meat mixture.
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Roll meat into balls.
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Place on baking sheet and cook for about 15 minutes.
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Add meatballs to spaghetti sauce and keep warm.
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Reduce oven temperature to 350 degrees.
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Cut spaghetti squash in half and place face down on a baking sheet.
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Bake for 30 minutes
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Let cool for a few minutes, scoop seeds out and use a fork to pull the squash from the edges.
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Serve with sauce and meatballs.
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