Spaghetti Squash and Parmesan Meatballs

🧂 Ingredients

• 1 large spaghetti squash
• 2 tbsp. olive oil

  or as needed
• 1 tsp. Salt and pepper

  to taste
• 1 pinch paprika
• 1 pinch cayenne pepper
• 28 oz. jar spaghetti sauce

  (any flavor), or homemade tomato marinara sauce
• 1 lb. 96% lean ground beef
• 1 cup 4C brand gluten free seasoned bread crumbs

  regular bread crumbs or panko bread crumbs can also be used
• 2 large eggs
• 2 tbsp. diced red onion
• 1 tbsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. dried Italian seasoning
• 1 cup parmesan cheese

  or 6-cheese Italian cheese blend
• 3/4 tsp. pink Himalayan sea salt
• 1/2 tsp. ground black pepper

Instructions

• 1 Prick spaghetti squash all over with a fork.
• 2 Place in microwave on 100% power for about 12-13 minutes.
• 3 Remove from microwave and cut in half lengthwise.
• 4 Remove seeds.
• 5 Drizzle olive oil over top of squash halves.
• 6 Sprinkle each squash half generously with salt, pepper.
• 7 Add just a few shakes of cayenne pepper and paprika.
• 8 Place cut-side down on a parchment paper-lined cookie sheet.
• 9 Bake at 400° about 45 minutes until cooked through.
• 10 Remove from oven and remove squash from shell with a fork.
• 11 Place in the bottom of a greased 9x13” baking dish.
• 12 Add cooked meatballs.
• 13 Spoon spaghetti sauce over top.
• 14 Sprinkle casserole very lightly with paprika and cayenne pepper to give it just
  a little kick.
• 15 Heat through at 350° for about 10-15 minutes.
• 16 Combine ingredients in a large mixing bowl with your hands until thoroughly
  mixed.
• 17 Roll beef mixture into balls.
• 18 Place on a lightly sprayed cookie sheet and bake at 350° about 30-40 minutes or
  until meatballs are thoroughly cooked.
• 19 Yield: 24 meatballs.
• 20 Use as directed above.

Nutrition Info