Healthy Recipes: Spaghetti Squash Pasta With Meatballs (Roost Recipe)

Edited by Noa Glow

[Photo credits: Roost]

Here’s a winter weeknight supper that’s anything but typical! This yummy recipe for Spaghetti Squash Pasta With Meatballs comes from Roost – the Alabama-based blog that features gluten-, grain-, lactose-, sugar- and starch-free food (plus gorgeous photography to boot!). Caitlin, who runs the website, has kindly agreed to let us share her culinary creation with you – enjoy!

This recipe makes use of one of winter’s tastiest treasures, the spaghetti squash. Give it a quick roast and use a fork to scrape out its golden, spaghetti-like fronds. Does it taste like pasta? No. Does it make an excellent and satisfying alternative to pasta? Yes! And because spaghetti squash is less filling than traditional noodles, you can be generous with the meatballs!

 

Spaghetti Squash Pasta Recipe

• 2 spaghetti squashes (3 lbs each) cut in half lengthwise, seeds removed

Directions

Preheat oven to 425 F. Lay spaghetti squash cut-side down on a foil-lined baking sheet and set aside.

 

Meatballs & Sauce Recipe

• 2 tbsp ghee or butter
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp dried fennel seed, chopped
• 2 lbs pastured ground beef (or try substituting turkey)
• 1 cup finely grated Parmesan cheese
• 1/2 tsp salt
• 1/2 cup flat-leaf parsley, chopped
• 2 eggs
• 1 jar prepared pasta sauce
• 1/4 cup balsamic vinegar
• 1 cup pitted Kalamata olives, coarsely chopped (optional)
• Parmesan to garnish

Directions

Heat 1 tbsp ghee or butter in a large pot or Dutch oven. Add the chopped onion and cook for two minutes. Add garlic and fennel seeds and cook for an additional minute. Transfer mixture to a small bowl and set aside to cool.

In a medium-sized bowl combine the ground meat, Parmesan, salt, parsley and eggs. Mix with spatula or clean hands. Add cooled onion mixture. Don’t over mix, or your meat will have a gummy texture. Using your hands roll about ¼ cup of mixture into a ball and set on a plate. Make 18 balls.

Heat the remaining 1 tbsp of ghee or butter over medium heat in the same pot used for the onion mixture. When hot carefully add the balls (may need to do two batches). Cook each side for two minutes to brown. Using a spatula or slotted spoon transfer meatballs to a paper towel-lined plate or tray. Discard excess grease from pot.

Return pot to stove top and carefully add the meatballs. Add olives, pasta sauce and balsamic vinegar. Bring to simmer and place lid on pot. Simmer on low for 30 minutes.

Place the spaghetti squash into the preheated oven and roast for 30 minutes.

After the 30 minutes remove meatballs/sauce from heat. Take the spaghetti squash out of the oven and flip each half over to release the steam. Let cool for about 10 minutes.

Use a fork to scrape the flesh of the spaghetti squash into noodles and scoop onto a plate or into a shallow bowl. Add meatballs and sauce. Garnish with Parmesan.

What’s your favourite winter recipe? What about your favourite food blog? We’d love to hear how our yogis eat and where they get their recipes!