This recipe for spaghetti squash and meatballs tastes just like home-cooked comfort food.
My mom told me that to get my house to smell like I’ve been cooking all day, saute some garlic and onions in olive oil. This smell still brings to mind home. I have an Italian grandmother that I think maybe the root of all my cooking desires who passed down cooking to my mom than me.
Delightful Spaghetti Squash and Meatballs
This delightful spaghetti squash and meatballs is my comfort food. My kids love this recipe as well so we always have this at home. This is the perfect dish to make them eat veggies.
Ingredients
1 medium spaghetti squash - cut lengthwise and seeded
2 pounds ground beef (minced beef)
2 cans tomato - diced
1 can tomato paste
½ medium yellow onion - diced
1 medium orange bell pepper (orange capsicum) - diced
4 cloves garlic - minced- 1 tablespoon seasonings - Italian
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon rosemary
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
Instructions
- Place the squash cut side down on a baking pan with some coconut oil. Bake at 350 degrees Fahrenheit while you prep everything else.
- In a pot, open all cans of tomatoes and paste and heat over medium heat.
- Add all seasonings.
- Form golf ball-sized balls of ground beef. I added salt and pepper, plus a little more Italian seasoning and some almond meal to make these have the right consistency and taste.
- In a large frying pan, brown the meatballs. Then remove and set to the side (They won’t be cooked through yet but don’t worry.)
- While the tomato mixture heats, dice the veggies and saute them in the same pan you just cooked the meatballs in. (Here is where your house starts to smell amazing.)
- Add them to your tomatoes when the onions are beginning to get soft and translucent.
- Heat the sauce mixture until bubbling. Let it bubble for about 5 minutes, with a lid over it.
- Remove the sauce from the heat and place it in a food processor.
- Blend it a few times in the processor.
- Return the blended sauce to the pot and add the meatballs back in. Cook meatballs in the sauce for about 10 minutes.
- By now, your squash should be soft.
- Remove the squash from the oven and let it cool a bit before you attempt to scrape it out.
- When you scrape it out of the shell, it comes out in strands that resemble spaghetti. Hence the name.
- Add the squash straight to the sauce.
Nutrition
Calories: 626kcalCarbohydrates: 31gProtein: 47gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 154mgSodium: 1112mgPotassium: 1504mgFiber: 7gSugar: 14gVitamin A: 1916IUVitamin C: 56mgCalcium: 130mgIron: 8mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
