Serves 4
440 min
Spaghetti Squash and Meatballs in Marinara Sauce
Recipe GLPR9ef151c0b6d248
Tender, herb-infused meatballs made from grass-fed beef and pork, slow-cooked in rich marinara sauce and served over roasted spaghetti squash. A hearty, gluten-free main course that's naturally compliant with paleo, keto, and Whole30 protocols.
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Ingredients
2 lbs grass-fed ground beef
1 lb ground pork
1/2 cup almond flour
4 whole eggs
1 medium onion, finely diced
1 tablespoon garlic powder
2 tablespoons dried oregano
1 tablespoon fresh basil, finely chopped
Salt and black pepper to taste
1 large spaghetti squash, halved and seeded
1 batch marinara sauce (approximately 2-3 cups)
Directions
Allow the ground beef and pork to sit at room temperature for 15-20 minutes to make mixing more comfortable. In a large bowl, combine the ground beef, ground pork, almond flour, eggs, diced onion, garlic powder, oregano, salt, and pepper. Using your hands, gently mix until all ingredients are evenly distributed throughout the meat, being careful not to overwork the mixture.
Form the meat mixture into large meatballs, about the size of a tennis ball. Place all meatballs in the bottom of a slow cooker in a single layer.
Pour the marinara sauce over the meatballs, ensuring they are covered. Sprinkle the fresh basil over the top. Cover and cook on low for 6 to 7 hours.
About 1 hour before the meatballs are finished cooking, preheat your oven to 375°F.
Place the spaghetti squash halves rind-side up on a baking sheet. Bake for 35 to 45 minutes, until the flesh is tender when pierced with a fork.
Remove the baked squash from the oven and allow it to cool for 5 to 10 minutes until it is cool enough to handle.
Using a fork, scrape along the inside of each squash half to create long, pasta-like strands. Transfer the squash strands to serving plates.
Top each serving of spaghetti squash with meatballs and marinara sauce. Serve immediately and enjoy.
