For the Love of Food: Spaghetti Squash and MeatballsFebruary 7, 2011
Here’s a recipe that isn’t our own, but it was so good that we couldn’t keep it to ourselves!
For those of your who came to our Christmas party, you may have tried the meatballs that we had there. Hopefully you liked them. Either way, I encourage you to make them on your own, with a marinara sauce, and serve them over spaghetti squash. Oh. My God. So good.
Meatballs: Here’s a link to the original recipe, from PaleoGirls.
The only modification we made was that we didn’t use the ground pork. All 3 lbs was beef (we just didn’t have the pork available).
Also, a fun little tip that we learned from Alton Brown on the Food Network…use a mini muffin pan to cook the meatballs in. Just drop the meatballs right into each little pocket. It’s a perfect fit!
Spaghetti Squash: This wasn’t included in the original recipe. Simply cut one in half lengthwise and remove the mushy,stringy parts and seeds from the middle (scrape them out with a spoon). Back face down on a baking sheet at 400 degrees for 1 hour. Let it cool while you are preparing the meatballs. While the meatballs are cooking, remove the insides of the squash ( run a fork through the strands) and discard the skin. If it got too col, re-heat it in a skillet with a little olive oil or marinara before serving.
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