Ah, Spaghetti and Meatballs, an Italian-American classic. So for you pasta lovers out there, I have this compromise, and it’s (in my opinion) just as tasty and satisfying if not more. With spaghetti squash and meatballs, you get the visual, and none of the fog inducing, bloatey, carb-pasta-gluten bad stuff…Yay!
Now the spaghetti squash, I prepare like all my squashes recently; In the oven, and whole. Some people microwave, but I think that’s blasphemy. I prick the squash a few times with a fork, and roast it for about an hour-an hour and a half. Then I cut it open, scoop out the seeds, and use a fork to scrape the flesh, which helps it form spaghetti-like strands. I season it with some salt and pepper, and then spoon some sauce and a meatball or two over it.
For the sauce and meatballs, I used a simple mixture of ground beef, paprika, one egg, salt, pepper, and oregano. I keep it simple. Sometimes I add some chopped garlic or onion to the mixture, or more spices, but you don’t need it. I made the meatballs in the sauce, which was a first, and was happy with the results. First, I heated beef tallow over medium heat. Then I formed the meatballs and dropped them carefully into the pot. I browned them on the top and the bottom before adding some crushed tomato. I might have put some coconut aminos in and a little broth, I don’t really remember, but with sauce, I never have a go-to recipe. I like putting basil and oregano, some garlic, paprika, salt pepper – when I want something Italian tasting, so I’m pretty sure that’s what I did this time. I stuck a bay leaf in while it was cooking. Play around with it, and make it your own, sauce is one of those things that I find fun to play with!