Spaghetti Squash and Meatball Bake is something I threw together on the fly last weekend and it came out perfectly! If you’re looking for an easy dish to take to a Labor Day cookout this weekend, look no further. It’s playful, healthy, fun and delicious! I LOVE meatballs!
This recipe is also great for those cooking for only one or two people. It’s challenging to be inspired to cook healthy, whole food meals if it’s just for you or for you and one other person. This recipe is great because first of all, it doesn’t require much hands-on time. Secondly, it’s chock-full of nutrients from the veggies and the grass-fed beef. It also heats up nicely for leftovers. If you’re cooking for more than two people, just double or triple the recipe.
I always use grass-fed beef. Grass-fed beef is lower in calories, higher in Omega-3 fatty acids and Vitamin E than that of feedlot-raised animals that have been fed grains. Studies have also shown that it is one of the richest sources of conjugated linoleic acid which may be a potent defense against cancer. Because of the quality of the fat, I never drain grass-fed beef. Use grass-fed beef to make sure you’re getting the most nutrient bang for your buck!
Calories
Fat
Carbs
Protein
Courtney
Serves 2 with light leftovers
This recipe makes enough for about two people with some light leftovers. If you're cooking for more, just double or triple the recipe. Also a great dish for a potluck or football tailgating!!
5 minPrep Time
1 hr, 10 Cook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 1 medium spaghetti squash
- 1 lb. grass-fed beef (I use 85% lean)
- 1 14.5 ounce can of diced tomatoes (I use Muir Glen Organic)
- 1/4 cup of the hardened fat from a can of coconut milk - optional (I refrigerate the can so the fat will rise to the top)
- 5-6 cloves garlic, diced
- 25 basil leaves, chopped and divided
- 1 Tablespoon ghee (or fat of your choice)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 3 teaspoons oregano
- Salt and pepper to taste.
Instructions
- Preheat the oven to 375.
- Slice the spaghetti squash lengthwise and place cut side down on a cookie sheet. I like to line my cookie sheet with parchment paper.
- Cook for 45 minutes and remove from oven to let cool.
- While the squash is cooking, heat the ghee in a skillet over medium heat. Once melted, add the garlic and cook for about a minute.
- Add the can of tomatoes to the garlic, stir and let simmer for about 10 minutes.
- Add the coconut milk fat to the tomatoes and stir. This is optional. I like it because it thickens the sauce and gives it a touch of sweetness. Salt and pepper the tomatoes to taste.
- Once the squash has cooled a bit, using a spoon, remove all of the squash from the skin and place it in the bottom of a 9x7 Pyrex dish (if you're using one squash) or a 9x13 (if you double the recipe). Add salt and pepper to taste.
- Stir 1/2 of the chopped basil into the tomato sauce and pour over the squash and spread evenly.
- Place the ground beef in a bowl and add 1/2 of the remaining chopped basil, the salt, pepper, garlic powder, onion powder, paprika, crushed red pepper and oregano.
- Mix together well with your hands.
- Make 24-30 small meatballs and place on top of the tomatoes.
- Turn down the oven to 350 and bake for 25 minutes.
- Remove from oven and garnish with the remaining chopped basil. Enjoy!
Feel free to experiment with your own version of spices and seasoning for the meatballs. Cooking is creative and it’s fun to try different things! If you make this recipe, let me know in the comments below. I’d love to hear about it.
Also, if you’ve signed up for “Updates” so you don’t miss a recipe, I’ll be starting that newsletter by next week. It will be a review of the week, plus some fun extra as well! Definitely something to look forward to!
Have a great Labor Day weekend!
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