Here is a true gluten free, whole food, seasonal option to meet your spaghetti and meatball comfort food craving this winter.
No-Pasta Spaghetti and Meatballs
|Yum! Leftovers for lunch at work the next day. Cook once, eat twice... or even thrice!|
1lb of ground beef or your choice of ground meat, grass fed and local if possible
frozen chopped spinach, thawed with excess water squeezed out
1/4 cup of parmesan cheese
Preheat oven to 350. Place all ingredients in a large bowl and mix with your hands. Add more eggs or more dry cheese to make the right consistency. Roll into 1.5 in balls and place in a glass baking pan. Bake for about 20 minutes.
I made a ton of meatballs a few days ahead and froze them. I took out what I needed for this meal and have plenty more to thaw for other dishes in the future.
1 Spaghetti Squash
1 large crown of broccoli
basil, oregano, thyme, red chili seeds
Preheat the oven to 350, cut the squash lengthwise and remove the seeds. Pierce the skin all over with a fork. Cover the bottom of a cookie sheet with a 1/4 inch of water. Place the squash, cut side down, on the cookie sheet and roast for about 45 min (until sides are kind of squishy and easy to pierce with a fork). Let cool for a few minutes, then use a fork to scrape out the flesh of the squash, like magic it comes out in long spaghetti fibers.
While the squash is cooking, chop up the broccoli florettes and shallots. Saute in a wok or large pan with olive oil and your favorite Italian-style herbs like basil, oregano, and/or thyme and some salt and pepper. When squash is done, toss in with the veggies.
Serve with a few meatballs and top with parmesan cheese and red chili seeds.