- One medium organic spaghetti squash
- 1 lb grass-fed ground veal (Safeway)
- 1 lb grass-fed ground beef (Safeway or any other grocery store)
- 2 eggs
- 1 cup + one jar organic pasta sauce (check ingredient list carefully for anything you don’t recognize or sugars. It should be all organic and recognizable as FOOD ingredients. Whole Foods has some that are perfect for this, but others that are not. You must read labels. There are sauces found in ever grocery store that are organic and have only pure ingredients. Again, READ THE LABEL!)
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh basil, chopped
- 3 cloves of garlic, chopped
- 1/2 of a white or yellow onion
- 1 tsp sea salt
- 1 tsp black pepper
- Preheat Oven: 375 degrees
- Cut squash lengthwise (microwave for 1.5 minutes after stabbing the squash a few times. This will make it a little bit easier to cut. Cut off the stem, stand the squash on the flat end, then try cutting down the middle.)
- Scoop out seeds and “strings” a discard them. The “spaghetti” is not recognizable until after cooking.
- Place the squash in a glass baking dish, add 3/4 inch of water to the dish.
- Bake for 45 minutes
- Combine all other ingredients in a large bowl (only adding one cup of the spaghetti sauce)
- Start heating 2 Tbsp coconut oil (or avocado or macadamia nut oil) in your largest skillet (you will need a lid to fit)
- With your hands, blend the ingredients and form large “baseballs” of meat.
- Place the meatballs into the skillet and pour the remainder of the sauce over the top. Cover and simmer on medium-low. Use a thermometer and remove meatballs from heat when they reach 155 in the middle. Allow to rest for 10 minutes.
- While the meatballs are resting, take a fork and scrape the inside of the spaghetti squash from end to end. You should be able to get all the way to the skin. You can add this to your meatball skillet, or plate individually.