Spaghetti Squash with Meatballs

Ingredients

• For the spaghetti squash:
• 1 large spaghetti squash
• 1 tbsp EVOO
• Salt to taste
• Pepper to taste
• For the sauce & meatballs:
• 1 lb ground beef
• 1 large egg
• 1/4 cup coconut flour
• 1/4 tsp dried basil
• 1 tsp salt
• 1/4 tsp garlic powder
• 2 tsp Italian seasonings
• 3/4 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup shredded Parmesan cheese (optional)
• 2 tbsp EVOO
• 24 oz glass jar of pasta sauce

Directions

1. 1Preheat oven to 400 degrees
2. 2Cut spaghetti squash in half, lengthwise from stem to stem
3. 3Scoop out seeds and loose strands
4. 4Rub spaghetti squash with EVOO, salt, & pepper
5. 5Place spaghetti squash cut sides up, bake 1 to 11⁄4 hour, until soft to fork poke
6. 6Combine ground beef, coconut flour, egg, and dry seasonings in large bowl
7. 7Form mixture into 1-1/2 inch meatballs
8. 8Heat 2 tbsp EVOO in pan over medium heat
9. 9Cook meatballs about 6 minutes, turning often until brown on all sides
10. 10Pour sauce from jar into saucepan and head on medium
11. 11Add meatballs to saucepan and simmer, covered on low-medium heat
12. 12Pull out squash and allow to cool a few minutes
13. 13When cool enough to handle, scrape out the flesh with a fork
14. 14Serve bed of shredded spaghetti squash topped with sauce and meatballs