Whole30 Squashgetti and Meatballs

Ingredients

• 1 spaghetti squash
• 1 lb ground beef
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1/4 cup chopped parsley
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/4 cup tomato sauce

Directions

1. Preheat oven to 400°F.
2. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place squash cut side down on a baking sheet, and bake for 30 minutes.
3. Meanwhile, combine ground beef, Parmesan, almond flour, parsley, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper in a bowl. Mix together with your hands until everything is evenly combined.
4. Form the mixture into meatballs, about 1-inch in diameter.
5. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 5-7 minutes, turning occasionally, until they are browned on all sides and cooked through.
6. Add tomato sauce to the skillet and stir to coat the meatballs. Simmer for 2-3 minutes.
7. When squash is done baking, scrape out the spaghetti-like strands with a fork and add to the skillet with the meatballs and sauce. Stir to combine.
8. Serve meatballs and squashgetti warm.

Interesting Facts

• This Whole30 squashgetti and meatballs recipe is a great way to get your Italian food fix while sticking to a Whole30 lifestyle.
• Spaghetti squash is a great substitute for regular pasta, as it’s much lower in carbs and calories.
• This recipe is also gluten-free and paleo-friendly.