Adapted from myrecipes.com.
1 spaghetti squash
1/2 cup almond flour
8 oz ground Italian sausage
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh Italian flat-leaf parsley
1/2 tsp freshly ground black pepper
2 garlic cloves, minced
1 pound grass-fed ground beef
- Preheat broiler.
- Pierce the squash several times with a fork or sharp knife, being sure to pierce all the way through to the middle.
- Microwave whole squash at 70 percent power for 15 minutes. Check to see if skin is softened, then continue to microwave in 5 minute increments until skin is very soft and pliable.NOTE: Be sure NOT to cook on full power AND that you pierce the squash all the way through, otherwise, you may end up with a squash explosion in your microwave.
- Remove squash from microwave and let it rest for 5-10 minutes to let it finish steaming.
- Cut squash in half lengthwise. Scoop out and discard the seeds. Scrape squash "noodles" from skin and into a bowl and keep warm.
- While squash cooks, place all remaining ingredients in a large bowl and use your hands to thoroughly combine. Using your hands or a scoop, form meat mixture into approximately 18 one-inch balls.
- Place meatballs on the rack of a broiler pan and broil for approximately 15 minutes, or until cooked throughout, turning halfway through.
NOTE: I use a water broiler. It's fantastic and does not leave a smoky mess in your kitchen!
- While meatballs cook, pour your favorite pasta sauce into a saucepan and simmer over low heat until cooked through. Transfer to a small serving pitcher or bowl.
- To serve, divide spaghetti squash into shallow bowls or plates, top with 2-3 meatballs each, and pour sauce over the top.