Spaghetti (Squash) and Meatballs

1 lb. ground beef
1 lb. ground turkey
1 lb. ground pork
1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 c. almond flour
3 large eggs, beaten
2 Tbsp. dried Italian herb seasoning
2 Tbsp. garlic powder
2 tsp. salt
1 tsp. red pepper flakes
1 spaghetti squash
Marinara sauce (no added sugar)

Preheat the oven to 400 degrees. Line 2 large baking sheets with aluminum foil and then coat with cooking spray. In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.

Pinch off a spoonful of the meat mixture and gently roll it into a ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.

While the meatballs are baking, halve the squash, scrape out the seeds, and cook the halves, cut side up, in the microwave on high until they’re tender when pierced with a fork, 12 to 15 minutes.

Meanwhile, combine the meatballs and your favorite marinara sauce in a large saucepan over medium-high heat. Bring it to a boil, then reduce the heat and simmer it partially covered for about 10 minutes.

Using an oven mitt to hold each squash half, scrape the strands with a fork into a large bowl. Spoon the marinara and meatballs over the squash. Toss the mixture well and serve.

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